Ingredients
6
cups thinly sliced sweet or yellow onions (about 2 lb)
2
tablespoons butter, melted
1
teaspoon salt
3/4
teaspoon pepper
2
cups Progresso™ beef flavored broth (from 32-oz carton)
1/2
cup Gold Medal™ all-purpose flour
3
lb beef stew meat
2
tablespoons vegetable oil
1
cup Guinness® Draught (from 12-oz can)
1
lb baby Yukon Gold potatoes, scrubbed
4
carrots, peeled and cut into 1-inch chunks
1
teaspoon dried thyme leaves
2
tablespoons finely chopped fresh parsley leaves
Preparation
Spray 5-quart slow cooker with cooking spray.
Mix onions, melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in slow cooker. Add 1 cup of the broth. Cover; cook on Low heat setting 8 to 10 hours or until onions are very tender and browned.
In large bowl, mix flour, remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper. Add beef; toss to coat. Discard any excess flour. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook half of beef 5 to 7 minutes or until browned on all sides. Transfer to slow cooker; repeat with remaining 1 tablespoon oil and remaining half of beef.
Add remaining 1 cup broth to skillet; heat to boiling over medium-high heat, scraping up any browned bits on bottom of skillet. Add to slow cooker.
Add Guinness®, potatoes, carrots and thyme to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or until meat is tender and sauce is thickened.
Garnish with parsley.
