Guinness Beef Stew with Root Vegetables

Total time3 hr

Prep time25 min

Cook time2 hr 35 min

4.5

(29)

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Ingredients

6 servings

2 ½ lb beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp kosher salt
½ tsp black pepper, freshly ground
3 tbsp vegetable oil, divided
1 large yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
3 tbsp all-purpose flour
1 can (14.9 oz) guinness stout
2 cups beef broth, low-sodium
1 tbsp worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
3 medium carrots (about 12 oz), peeled and cut into 1-inch pieces
2 medium parsnips (about 8 oz), peeled and cut into 1-inch pieces
1 lb yukon gold potatoes, cut into 1 ½-inch chunks

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper.
2
Heat 2 tbsp of the oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining pieces, adding the last 1 tbsp oil if the pot looks dry.

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