Ingredients:

  • 2 lbs (900g) chuck roast, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) tomato paste
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) dried rosemary
  • 1 bay leaf
  • 1 (14.9 oz / 440ml) can Guinness stout
  • 4 cups (950ml) beef broth
  • 1 tablespoon (15ml) Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 1 lb (450g) potatoes, peeled and cubed
  • 1 lb (450g) parsnips, peeled and chopped (Optional)
  • 1 cup (240ml) frozen peas
  • 2 tablespoons (30ml) all-purpose flour (Optional)
  • 2 tablespoons (30ml) cold water (Optional)

Instructions:

  1. Pat beef dry and season generously with salt and pepper. Sear in batches in olive oil in the Dutch oven until browned on all sides. Remove and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and tomato paste and cook for 1 minute more.
  3. Stir in thyme, rosemary, and bay leaf. Pour in Guinness and scrape up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
  4. Return the beef to the pot. Add beef broth and Worcestershire sauce. Bring to a simmer, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the beef is very tender.
  5. Add potatoes and parsnips (if using) to the stew. Continue to simmer, covered, for 30-45 minutes, or until the vegetables are tender.
  6. If desired, whisk together flour and cold water to form a slurry. Stir the slurry into the stew and simmer for a few minutes until thickened.
  7. Stir in frozen peas. Season with salt and pepper to taste. Remove bay leaf before serving.