Guinness-Braised Beef and Root Vegetable Stew

Ingredients

• 2,5 lb beef chuck, cut in 1.5-inch cubes
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 2 cup yellow onions, diced
• 5 unit garlic cloves, minced
• 3 tbsp tomato paste
• 3 tbsp all-purpose flour
• 1,5 cup Guinness stout
• 3 cup beef stock
• 2 tbsp Worcestershire sauce
• 6 unit fresh thyme sprigs
• 2 unit bay leaves
• 3 cup carrots, thick-sliced
• 1,5 cup parsnips, thick-sliced
• 1 lb Yukon Gold potatoes, quartered
• 0,25 cup flat-leaf parsley, chopped

Instructions

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

   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.

6. 6

   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.

7. 7

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

8. 8

   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.

9. 9

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