INGREDIENTS
• 2 pounds of potatoes, peeled and cut into 1-inch cubes
• 3 medium carrots, peeled and cut into 1-inch cubes
• 2 medium onions, chopped
• 2 parsnips, peeled and cut into 1-inch cubes
• 3 celery ribs, cut into 1-inch pieces
• 1 boneless beef chuck roast (cut into 2-inch pieces, about 3 lbs.)
• ½ cup all-purpose flour
• Salt and pepper to taste
• 2 tbsp. olive oil
• 1 can of 6oz. tomato paste2 garlic cloves1 bottle of Guinness, stout or beef broth, 12 oz.
• 1 can beef broth, 14 oz.2 tsp. fresh thyme and minced fresh parsley
PREPARATION
Preheat oven to 300 degrees. Add oil to Dutch oven and sauté vegetables until translucent. Put aside on separate plate. Toss beef with flour, salt and pepper. Add to more oil to Dutch oven and brown meat in batches. Transfer vegetables back in with meat. Reduce heat to medium and add tomato paste and garlic, cook and stir one minute. Add beer and deglaze pan, stir in broth and fresh thyme. Transfer Dutch oven to the oven and cook covered until beef and vegetables are tender, about two hours.