1. In a large ziplock bag, mix 1/4 cup of flour with salt, pepper. Add the beef, toss to coat. 2. Heat 1/2 oil in a large skillet over med-high heat. When oil is shimmering, add beef. Do not crowd the skillet. Brown in batches about 1-2 minutes per side. Set aside. 3. After all the meat cubes are browned, add remaining oil and flour. Cook for a a couple minutes to get rid of the raw flour taste. A flour paste will form. 4. Add 1/2 bottle of Guinness to the flour, to make a roux. Whisk to bring up any browned bits from the bottom of the skillet. 5. Add all the veggies to the crock pot. Add the roux, stir to coat. 6. Add the meat, remaining Guinness, beef stock, chocolate chips, Demi-glace if using,. 7. Cover and slow cook on LOW for 8-10 hours, HIGH for 4-5 hours. 8. If your gravy is too thin, remove the lid and cook on high for 20 minutes. If too thick, add some water or stock/broth. Check seasonings > salt & pepper, add as needed. 9. Top with parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
