Guinness-Braised Beef and Root Vegetable Stew

Pat 2.5 lb of cubed beef chuck dry with paper towels and season generously with salt and pepper.

Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers without smoking, then sear the beef in batches for 3-4 minutes per side until deeply browned, transferring to a plate.

Reduce heat to medium and add the butter, onions and a pinch of salt, cooking for 8-10 minutes until the onions are soft and caramelized at the edges.

Stir in the garlic and tomato paste and cook for 2 minutes until the paste turns brick red and smells toasty.

Sprinkle in the flour and stir for 1 minute, then deglaze with the Guinness, scraping up every browned bit stuck to the bottom of the pot.

Return the beef and any juices to the pot along with the beef stock, Worcestershire, thyme and bay leaves, then bring to a gentle simmer.

Cover and transfer to a 325°F (160°C) oven to braise for 1.5 hours.

Add the carrots, parsnips and potatoes, then continue braising uncovered for another 45-60 minutes until the beef shreds easily with a fork and the sauce clings to a spoon.

Discard the bay leaves and thyme stems, taste for seasoning, and finish with a shower of chopped parsley just before serving.