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What you need:

2 lb potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
2 large onions, finely chopped
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
One 12-oz bottle stout beer
1/4 cup olive oil
2 tbps light brown sugar
2 tbps tomato paste
1/2 cup all-purpose flour
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 lb boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
2 tbsp unsalted butter
2 tbsp  oil
3 cups chicken broth

What you do:

In a 6-quart slow cooker, mix together the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.

In a medium frying pan or skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.

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