6 TO 8 Quart Slow cooker
¼ cup olive oil
5 pounds boneless beef chuck, cut into 2-inch cubes
¾ tsp salt
3½ cups thinly sliced yellow onion
1¼ pounds carrots, peeled and cut into 1-inch sticks
1 pound turnips, peeled and cubed ¾ pound eggplant, cut into cubes
1½ tblsp finely grated orange zest
1 tblsp minced garlic
5 fresh thyme sprigs
3 bay leaves
3½ cups Guinness beer
1 Set a large skillet over medium heat for a few minutes, then pour in the oil.
salt the beef and brown it in the skillet on all sides, turning only when you have to,
about 8 minutes per batch; transfer to the slow cooker and continue browning more.
2 Add the onion to the skillet. Stir until it softens and even browns a bit,
4 to 7 minutes, depending on how much you’ve got. Scrape all the onion
into the slow cooker.
3 Stir in the carrots, turnips, eggplant, orange zest, garlic, thyme sprigs, and
bay leaves. Pour the beer over everything. 4 Cover and cook on low for 8 hours,
or until the vegetables and beef chunks are all fork-tender.