Sunday Supper - Beef and Guinness Stew

Happy St. Patrick's Day! This crock pot recipe is great for parade revelers and bar crawlers. Start it early, forget about it for the day, return home to a hot, tasty meal.

Ingredients

• 1/4 cup flour
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 lbs. beef chuck, trimmed of excess fat and cut into 1/2-inch chunks
• 3 tablespoons extra virgin olive oil
• 4 large onions, halved and cut into slices
• 2 strips of bacon, diced
• 5 cloves of garlic, chopped
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon rosemary
• 1/2 teaspoon basil
• 1/2 teaspoon ancho chili powder
• 2 teaspoons dark brown sugar
• 1 bottle (12 oz.) Guinness draught
• 2 bay leaves
• 2 tablespoons fresh flat-leaf parsley
• 1 lb. carrots, cut into large chunks
• 1 lb. fingerling potatoes

Directions

1. In a medium bowl, combine the flour, pepper, and one teaspoon of salt.
2. Lightly toss the beef in the seasoned flour. Pat off any excess and reserve the remaining seasoned flour.
3. Heat the olive oil in a large nonstick skillet over medium-high heat.
4. Brown the meat in batches, 2-3 minutes per side. Set aside on a plate.
5. Reduce the heat to medium-low and add the onions to the skillet. Cook until tender for 5-10 minutes.
6. Transfer the onions to a preheated 5- to 6-quart slow cooker and lay the beef on top.
7. Add the bacon to the skillet and cook over medium heat until cooked through.
8. Add the garlic, thyme, oregano, rosemary, basil, and reserved flour. Cook for 3 minutes.
9. Stir in the remaining one teaspoon of salt, ancho chili powder, brown sugar, and beer. Simmer, stirring, until slightly thickened (about 5 minutes).
10. Add the carrots and potatoes to the slow cooker.
11. Pour the sauce over the beef and vegetables. 
12. Bury the bay leaves in the sauce, cover, and cook on high for 4-5 hours, or on low for 8-10 hours.
13. Remove the bay leaves. Stir in the parsley before serving.