Beef and Guinness Stew

• 2 teaspoons canola oil
• 1 large onion, diced
• 2 parsnips, diced
• 2 carrots
• 2 stalks celery, diced
• 3 garlic cloves, minced
• 2 russet potatoes, diced
• 2 tablespoons minced fresh rosemary
• 2 lbs round roast, cut into 1-inch cubes
• 1 tablespoon dark brown sugar
• 14 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 1 tablespoon baking cocoa
• 1 cup water
• 12 cup Guinness stout
• 12 cup frozen peas

1. Heat the oil in a large skillet.
2. Saute the onions, parsnips, carrots, celery, garlic, potatoes, rosemary, and beef until the ingredients begin to soften and brown.
3. Drain and excess fat.
4. Add to a 4-quart slow cooker.
5. Sprinkle with sugar, salt, pepper and cocoa.
6. Pour in the water and Guinness.
7. Stir.
8. Cook for 8-9 hours on low.
9. Add the frozen peas.
10. Cover and cook an additional 1/2 hour on high.
11. Stir before serving.

canola oil, onion, parsnips, carrots, stalks celery, garlic, russet potatoes, fresh rosemary, round roast, brown sugar, salt, ground black pepper, baking cocoa, water, stout, frozen peas

Taken from www.food.com/recipe/beef-and-guinness-stew-453076 (may not work)