1 1/2 lb chuck roast cut into 1 1/2 inch pieces (or pre-cut stew meat)
1/4 cup flour
2 tsp salt
1 tsp pepper (we're partial to Holy Smoke)
2 Tbsp potatoes (we prefer Yukon Gold, but russet are fine, too) halved or quartered depending on size
1 lb baby carrots
1 cup peas
1 yellow onion diced
2 cloves of garlic, minced
2 Tbsp butter
3 cans beef broth (40 ounces)
1 small can tomato paste
2 Tbsp Irish Stout Balsamic Vinegar
1 Tbsp Worchestershire (or soy) sauce
2 Tbsp cornstarch plus 2 Tbsp cold water
1 Tbsp dried thyme
1 tsp dried parsley flakes
2 bay leaves
Optional: half cup of Irish Stout Beer
1. If not using pre-cut stew meat, cut roast into 1 1/2 inch bite sized pieces, tenderize. For a richer flavor marinate the meat for a 30 minutes-2 hours in 1/2 cup Irish Stout Balsamic.
2. Optional after marinating, place cut meat in gallon sized resealable bag. Add flour, salt and pepper. Shake bag until meat is coated with flour.
3. Heat Lowcountry Blend Olive Oil in large, heavy saucepan. Add coated meat and brown each piece on all sides.
4. While meat is browning, cut potatoes and carrots and lace both in the bottom of a slow cooker.
5. When meat is browned, layer the meat on top of the potatoes and carrots and leave remaining juices in the pan.
6. Return the skillet to the stovetop and add butter. Melt butter on medium-high heat, then saute onions and garlic. Stir in beef broth (beer if desired), tomato paste, worchestershire/soy sauce. In a small cup combine cornstarch and cold water. Mix until smooth and then add the liquid mixture to the skillet. This will thicken the liquid. Pour all of the contents of the skillet over the meat and vegetables in the slow cooker.
7. Add thyme, parsley flakes and bay leaves.
8. Cook in slowcooker on low for 7-8 hours or on high for 4 hours. 30 minutes before serving taste, season as need and fold in peas. Let cook for 30 more minutes. Remove bay leaves and garnish with fresh parsley.