Ingredients:

  • 2 lbs (900g) Beef chuck roast, cut into 1-inch cubes
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/4 cup All-purpose flour (plus more for dredging)
  • 1 large Yellow onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 2 cloves Garlic, minced
  • 1 tbsp Tomato paste
  • 1 bottle (11.2 oz/330ml) Guinness Stout
  • 4 cups (950 ml) Beef broth (low sodium)
  • 2 Bay leaves
  • 1 tsp Dried thyme
  • 1 lb (450g) Russet potatoes, peeled and cubed
  • 1/2 lb (225g) Parsnips, peeled and cubed
  • 1 cup Frozen peas (added during the last 30 minutes of cooking)
  • 2 tbsp Fresh parsley, chopped (for garnish)
  • Salt and pepper to taste

Instructions:

  1. Season beef cubes with salt, pepper, and dredge in flour.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
  3. Add onion, carrots, and celery to the Dutch oven and sauté until softened, about 5-7 minutes. Add garlic and tomato paste; cook for 1 minute more.
  4. Pour in Guinness and scrape up any browned bits from the bottom of the pot.
  5. Return the beef to the pot. Add beef broth, bay leaves, and thyme. Bring to a simmer, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender.
  6. Add potatoes and parsnips to the stew. Simmer for another 30 minutes, or until the vegetables are tender.
  7. Stir in frozen peas during the last 5 minutes of cooking.
  8. Remove bay leaves. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.