3lb.beef chuckwell trimmed and cut into 2-inch pieces
Kosher salt and pepper
2medium onionscut into 1-inch-thick wedges
4clovesgarlicchopped
1lb.medium carrotscut into 1-inch pieces
12oz.medium parsnipscut into 1-inch pieces
3tbsp.all-purpose flour
1 14.9-ouncecan extra-stout beerwe used Guinness Extra Stout; about 2 cups
3c.low-sodium chicken broth
1 6-ouncecan tomato paste
1lb.yellow potatoescut into 1-inch pieces
8sprigs fresh thymetied together
2bay leaves
1/2c.flat-leaf parsleyroughly chopped
Instructions
Heat 2 tablespoons oil in Dutch oven on medium-high. Season beef with 1/2 tsp each salt and pepper. Working in batches, cook beef, turning occasionally, until browned, 4 to 5 minutes, adding more oil as necessary; transfer to bowl.
Reduce heat to medium, add remaining tablespoon oil, then onions and cook, covered, stirring occasionally, 5 minutes. Stir in garlic, carrots, and parsnips and cook, stirring occasionally, 3 minutes.
Sprinkle with flour and cook, stirring, 2 minutes. Add stout and cook, scraping up any browned bits, 1 minute, then stir in broth and tomato paste.
Return beef and any juices to pot along with potatoes, thyme, and bay leaves and simmer, covered, 11/2 hours. (Alternatively, transfer to 325°F oven and bake, covered, 2 hours.) Remove lid and cook, uncovered, until beef is very tender, 45 to 60 minutes. (If baking, uncover and bake 45 minutes.) Discard thyme and bay leaves. Season with salt and pepper if desired. Serve sprinkled with parsley.
Notes
Recipe and image found at https://www.goodhousekeeping.com/food-recipes/a38868532/guinness-beef-stew-recipe/