Guinness-Braised Beef Stew with Root Vegetables

Ingredients

• 1000 g beef chuck, cut into 1.5-inch cubes
• 3 tbsp all-purpose flour
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1 unit yellow onion, diced
• 4 unit garlic cloves, minced
• 3 tbsp tomato paste
• 1,5 cup Guinness stout
• 2 cup beef stock
• 1 tbsp Worcestershire sauce
• 3 unit carrots, cut in chunks
• 2 unit parsnips, cut in chunks
• 500 g Yukon Gold potatoes, quartered
• 1 unit fresh thyme and parsley

Instructions

1. 1

   Pat the beef cubes dry and season generously with salt and pepper; dredge lightly in flour.

2. 2

   Heat 2 tbsp of the olive oil in a Dutch oven over medium-high heat until shimmering, then sear the beef in batches for 3 minutes per side until deeply browned. Transfer to a plate.

3. 3

   Reduce heat to medium, add the remaining olive oil and the butter, then sweat the onion for 6 minutes until translucent.

4. 4

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

5. 5

   Deglaze with the Guinness, scraping up every browned bit, and simmer for 3 minutes to burn off the alcohol.

6. 6

   Return the beef with any juices, then add beef stock, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer.

7. 7

   Cover and braise in a 325°F (160°C) oven for 1.5 hours until the beef is fork-tender.

8. 8

   Add carrots, parsnips, and Yukon Gold potatoes; braise uncovered for 40 more minutes until vegetables are tender and the sauce has reduced to a glossy coat.

9. 9

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