Prep: 30 min. Cook: 8 hours
Updated: Nov. 10, 2023
1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes3 medium carrots, thinly sliced2 medium onions, chopped2 medium parsnips, peeled and thinly sliced2 celery ribs, cut into 1-inch pieces1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces1/2 cup all-purpose flour1-3/4 teaspoons salt3/4 teaspoon pepper2 tablespoons olive oil1 can (6 ounces) tomato paste2 garlic cloves, minced1 bottle (12 ounces) Guinness stout or beef broth1 can (14-1/2 ounces) beef broth2 teaspoons minced fresh thyme or 1/2 teaspoon dried thymeMinced fresh parsley
Place the first 5 ingredients in a 5- or 6-qt. slow cooker.
Toss beef with flour, salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Transfer beef to slow cooker with a slotted spoon. Reduce heat to medium. To same skillet, add tomato paste and garlic. Cook and stir 1 minute. Add beer to skillet, stirring to loosen browned bits from pan. Transfer to slow cooker. Stir in broth and thyme. Cook, covered, on low until beef and vegetables are tender, 7-8 hours. Garnish with parsley.
1 cup: 342 calories, 14g fat (5g saturated fat), 80mg cholesterol, 589mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.