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Guinness Beef Stew with Carrots, Parsnips, and Potatoes
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Course Soup
Cuisine Irish
Servings 4 people

Equipment

  • Dutch oven
  • cutting board
  • chef's knife

Ingredients
  

  • 1½ pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 (14.9-ounce) can Guinness stout
  • 4 cups beef stock
  • 4 carrots, cut into 1-inch pieces
  • 3 parsnips, cut into 1-inch pieces
  • 1 pound Yukon gold potatoes, cut into 1-inch pieces
  • 3 tablespoons tomato paste
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • Salt and black pepper
  • ¼ cup chopped fresh parsley

Instructions
 

  • Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the beef cubes in a single layer and brown on all sides. Remove the beef and set it aside.
  • Add the onion to the same pot and cook until it softens. Stir in the garlic and cook for one minute more.
  • Pour in the Guinness and scrape the bottom of the pot to loosen any browned bits. Let it simmer for two minutes.
  • Return the beef to the pot along with the beef stock, tomato paste, thyme, bay leaves, salt, and pepper. Bring everything to a boil, then reduce to a low simmer. Cover and cook for 90 minutes.
  • Add the carrots, parsnips, and potatoes. Continue simmering uncovered for 45 minutes until the vegetables are tender and the beef is very soft.
  • Remove the bay leaves. Taste and adjust salt and pepper if needed. Stir in the parsley just before serving.

Notes

If the broth seems thin at the end, mash a few potato pieces against the side of the pot to help thicken it. Leftovers taste even better the next day once the flavors have settled. Serve with crusty bread to soak up the broth. Skip the parsley if you do not have it on hand.
Course: Soup
Cuisine: Irish
Equipment: Dutch oven, cutting board, chef's knife