Ingredients

The following ingredients have 12 Servings
  • 4 tablespoons oil
  • 1 peeled small diced large yellow onion
  • 3 peeled medium diced carrots
  • 3 peeled medium diced parsnips
  • 3 finely minced cloves of garlic
  • 1 ½ pounds beef stew meat cut into ½” cubes
  • 3 tablespoons tomato paste
  • 1 ½ cups Guinness Beer
  • 80 ounces beef stock
  • 4 peeled medium diced large Yukon or russet potatoes
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • sea salt and pepper to taste

Instruction

  • Add 2 tablespoons of olive to a large pot over medium-low heat and cook the onions until well browned about 20 minutes. Stir every 2 to 3 minutes.
  • Next, add in the carrots, parsnips, and garlic and sweat the vegetables for 5-10 minutes or until just tender.
  • Remove the vegetables from the pot and set aside.
  • Add the pot back to the burner over medium-high heat and add in the remaining 2 tablespoons of oil.
  • Once the oil begins to lightly smoke add in the beef and cook for 4-6 minutes or until browned on all sides.
  • Stir in the tomato paste until coated and then add in the beer and cook over medium-low heat for 1 to 2 minutes or until thick and slightly reduced in the amount of liquid.
  • Add in the stock and cook over medium-low heat for 45 minutes or until the beef is tender.
  • Add the sweated vegetables and potatoes back to the pot and cook for 15 to 20 minutes or until the potatoes are tender.
  • Finish with parsley, thyme, salt, and pepper and serve.