Guinness-Braised Beef and Root Vegetable Stew

Ingredients

• 900 g beef chuck, cut into 1½-inch cubes
• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 2 cup pearl onions, peeled
• 4 unit garlic cloves, minced
• 4 unit fresh thyme sprigs
• 3 tbsp tomato paste
• 3 tbsp all-purpose flour
• 1 cup Guinness stout
• 3 cup beef stock
• 1 tbsp Worcestershire sauce
• 2 unit bay leaves
• 3 unit carrots, cut into chunks
• 2 unit parsnips, cut into chunks

Instructions

1. 1

   Pat 2 lb beef chuck cubes dry and season generously with salt and pepper.

2. 2

   Heat 2 tbsp extra-virgin olive oil in a Dutch oven over medium-high until shimmering; sear beef in batches, 3 minutes per side, until deeply browned. Transfer to a plate.

3. 3

   Reduce heat to medium; add 2 tbsp butter, then the pearl onions and cook 4 minutes until they take on colour.

4. 4

   Add garlic, thyme, and tomato paste; stir for 2 minutes until the paste caramelizes and turns brick-red.

5. 5

   Sprinkle in the flour and cook 1 minute, stirring, to eliminate the raw taste.

6. 6

   Deglaze with Guinness, scraping up the fond; let it bubble and reduce for 3 minutes.

7. 7

   Return beef and juices to the pot, add beef stock, Worcestershire, and bay leaves; bring to a bare simmer.

8. 8

   Cover and braise in a 325°F (160°C) oven for 1 hour 30 minutes.

9. 9

   Stir in the carrots and parsnips; braise uncovered another 45 minutes until beef is fork-tender and sauce has reduced to coat a spoon.

10. 10

    Discard bay leaves, taste and adjust seasoning, and finish with chopped parsley.