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1
Pat beef dry with paper towels and sprinkle with salt and pepper.
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2
Heat 2 teaspoons oil in large skillet over medium-high until just smoking.
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3
Cook half of beef until browned on all sides, about 8 minutes.
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4
Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.
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5
Add remaining 2 teaspoons oil, onions and 1/4 teaspoons salt to skillet and cook until onions are lightly browned, about 5 minutes.
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6
Add broth, 1 1/4 cups stout, sugar, thyme chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits.
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7
Transfer to slow cooker insert.
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8
Add carrots, parsnips, and potatoes to slow cooker insert.
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9
Cover and cook on low until meat is tender, 9-10 hours (or cook on high for 6 to 7 hours).
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10
Set slow cooker to high.
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11
Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker.
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12
Cook, covered, until sauce thickens, about 15 minutes.
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13
Stir in parsley, Season wirh salt and pepper, and discard bay leaves.
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14
Serve.
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15
MAKE AHEAD: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker.
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16
Refrigerate the browned meat the the onion mixture in separate containers.
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17
In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.
