Happy St. Patrick's Day! I have had this recipe for a while and I found it online intially, but now have no idea where it came from. So, unfortunately, I can't give proper credit. Regardless, I wanted to share it here with you, because it is so darn delish. I typically make this stew with Guinness (the draft in cans, not the stout in bottles), but I am sure any creamy dark stout would do the trick. Anyway, I hope you enjoy it as much as my husband and I do. :)

Chocolate Stout Beef Stew

2 lbs boneless beef chuck stew meat

2 tbsp vegetable oil

1 onions, chopped

2 cups low-sodium chicken broth

3/4 cups Stout

2 tsp light brown sugar

1/2 tsp dried or fresh thyme

2 tsp Hersey's extra dark coco powder 

2 bay leaves

3 carrots, peeled and cut into 1" chunks

3 parsnips, peeled and cut into 1" chunks

1  lb baby red potatoes, scrubbed clean

3 tbsp cup all-purpose flour

1 tbsp minced parsley (fresh)

Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all-sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 tsp oil and remaining beef.

Add remaining 2 tsp oil, onions, and 1/4 tsp salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate and bay leaves - bring to boil using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.

Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9-10 hours (or cook on hight for 6-7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve!