2 lbs. stew meat
seasoned flour
2 T. oil
2 tsp. minced garlic
3 c. beef broth
2 T. red wine vinegar
2 T. Dijon mustard
11 oz. Guinness stout
1 c. water
1 tsp. thyme
3 bay leaves
1/8 tsp. ground cloves
2 T. brown sugar
1/4 c. bittersweet chocolate chips
pearl onions
red potatoes
*optional: 2-3 T. cornstarch

Please mix of pearl onions, parsnips, carrots and red potatoes in a crockpot. Take 2 lbs. of stew meat and dredge in seasoned flour. Heat 2 T. oil in skillet and brown beef. Remove and add to crockpot. Brown 2 tsp. minced garlic for one minute. Mix 1 c. beef broth with 2 T. red wine vinegar and 2 T. Dijon mustard; pour into skillet and cook, scraping bottom to loosen browned bits. Add to crockpot, along with 11-oz. bottle of Guinness stout, 1 c. water and 2 c. beef broth. Add 1 tsp. thyme, 3 bay leaves, 1/8 tsp. ground cloves, 2 T. brown sugar and 1/4 c. bittersweet chocolate chips. Cook on low for 12 hours. Stew is done when veggies are tender. Thicken stew by mixing 1/4 c. cold beef broth with 2-3 T. cornstarch* and adding to pot. Cook 20 minutes more, then serve.