Boston Guinness Beef Stew

Total Time: 3 hrs 10 mins Preparation Time: 20 mins Cook Time: 2 hrs 50 mins

Ingredients

• Servings: 12
• 4 lbs boneless beef roast, trimmed cut into 1 1/2 inch pieces (go for the chuck eye)
• kosher salt & freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 2 yellow onions, 1 inch dice
• 1 tablespoon salt
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, minced
• 1 tablespoon tomato paste
• 1/4 cup all-purpose flour
• 1 tablespoon fresh thyme leave
• 3 cups chicken stock
• 12 ounces beer, divided (guinness draught)
• 1 1/2 lbs yukon gold potatoes, peeled 1 inch chop
• 1 lb carrot, peeled 1 inch chop
• 1 lb turnip, peeled 1 inch chop
• 1 lb celery, washed 1 inch chop
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 adjust an oven rack to the lower-middle position and preheat to 325 degrees f.
• 2 season the beef with salt and freshly ground pepper.
• 3 heat the oil in a dutch oven over medium-high heat. add the onions and salt and cook, stirring occasionally, until well browned (8 to 10 minutes).
• 4 add garlic and minced thyme and cook for 2 minutes. add the beef and brown slightly.
• 5 whisk in tomato paste, chicken stock, 3/4 cup of the guinness and the fresh thyme leaves making sure to scrape up any browned bits on the bottom of the pot.
• 6 bring to a simmer and cook until slightly thickened (3 minutes). transfer the pot to the oven and cook, uncovered, for 90 minutes. you will need to give it a quick stir halfway through cooking.
• 7 stir in the potatoes, turnip, celery and carrots. continue cooking until the beef and vegetables are tender (1 hour). halfway through cooking give it another quick stir.
• 8 remove the pot from the oven and stir in the remaining 1/2 cup of guinness and the parsley.
• 9 season with salt and pepper to taste and serve.