3.5-4lbs boneless beef chuck roastpulled apart at seams, trimmed, and cut into 1 1/2″ cubes
salt and pepper
3tbsvegetable oil
2onionschopped
1tbstomato paste
2garlic clovesminced
1/4cupflour
3cupsreduced sodium beef broth
1 1/4cupGuinness Drought
1 1/2tbspacked dark brown sugar
A few sprigs of fresh thyme
1 1/2lbsYukon potatoesunpeeled, cut into 1″ cubes
1lbscarrotspeeled and cut into 1″ pieces
2tbsfresh minced parsley
Instructions
Adjust oven rack to lower-middle position. Preheat the oven to 325 degrees.
Liberally season beef with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat until shimmering. Add the onions and another 1/4 teas salt and cook, stirring occasionally until well browned, 8 – 10 minutes.
Add the tomato paste and garlic, cook until the tomato paste has become rust colored and fragrant, about 2 minutes.
Stir in the flour and cook for 1 minute.
Whisk in the broth, 3/4 cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 3 minutes.
Stir in the beef and return to a simmer.
Transfer the whole pot to the oven and cook uncovered for 90 minutes, stirring halfway through.
Stir in the potatoes and carrots and continue to cook in the oven until everything is tender, about 1 hour longer, stirring halfway through.
Stir in the remaining Guinness and parsley. Season with salt and pepper to taste.