Guinness Braised Beef and Root Vegetable Stew

Ingredients

• 1000 g beef chuck, cut into 1.5-inch cubes
• 3 tbsp all-purpose flour
• 2 tbsp neutral oil
• 2 tbsp unsalted butter
• 2 unit yellow onions, chopped
• 5 unit garlic cloves, minced
• 3 tbsp tomato paste
• 440 ml Guinness stout
• 3 cup beef stock
• 2 tbsp Worcestershire sauce
• 6 unit fresh thyme sprigs
• 3 unit carrots, chunked
• 2 unit parsnips, chunked
• 500 g Yukon Gold potatoes, quartered

Instructions

1. 1

   Pat beef chuck cubes bone-dry and season generously with salt and pepper; dust lightly with flour.

2. 2

   Heat 2 tbsp neutral oil in a Dutch oven over medium-high until shimmering; sear beef in batches for 3-4 minutes per side until a dark mahogany crust forms. Transfer to a plate.

3. 3

   Lower heat to medium; add butter, onions, and a pinch of salt. Cook 8 minutes until caramelized at the edges.

4. 4

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

5. 5

   Pour in the Guinness to deglaze, scraping up every browned bit; simmer 3 minutes to burn off the raw alcohol.

6. 6

   Return the beef and any juices to the pot; add beef stock, Worcestershire sauce, thyme sprigs, and bay leaves.

7. 7

   Cover and braise in a 325°F (165°C) oven for 1.5 hours, undisturbed.

8. 8

   Add carrots, parsnips, and potatoes; return to the oven for 45 more minutes until vegetables are tender and beef shreds under a fork.

9. 9

   Skim any excess fat; if the sauce is thin, reduce on the stovetop over medium-high until it coats the back of a spoon.

10. 10

    Fish out herbs, adjust seasoning, and finish with chopped parsley.