Yesterday I provided the recipe for a hearty Guinness Beef Stew and today I'm wondering what to do with the leftovers. I've come up with a bunch of different ideas (hollow out a small loaf of bread and serve it inside a bread bowl, get some large tortillas and create a irish stew wrap, serve it over pasta or rice, heat it back up with a little bit of cornstarch to thicken it up and serve it in a sandwich), however what I really want to do is just heat up the stew and eat it again! And, since the flavors have had some time to hang out and meld more, I know the stew is going to take even better today.

In case you missed the recipe, I'm putting it up again, but this time with step-by-step picture instructions. To check it out, read more

Guinness Beef Stew
From Cook's Country March 2007

3.5 lbs boneless beef chuck stew meat
2 tbsp vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinness Draught (not the extra stout)
1 tbsp light brown sugar
1 tsp dried thyme
1 oz bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1" chunks
1 lb parsnips, peeled and cut into 1" chunks
1 1/2 lb baby red potatoes, scrubbed clean cut into 1" chunks
1/4 cup all-purpose flour
2 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 and 1 1/4 cups stout.
• Add 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).Our slow-cooker was ridiculously full and I was pretty sure it was going to overflow. So to be safe, I placed it inside of a baking sheet. Turned out to be a good idea... !
• Set slow cooker to high.
• Whisk flour and remaining 1/4 cup beer until smooth.
• Stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes.
• Remove bay leafs from stew. Stir in parsley, season with salt and pepper. Serve!

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