Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup, 125g)
  • 2 celery stalks, chopped (approx. 1/2 cup, 75g)
  • 2 tbsp all-purpose flour (25g)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 (14.5 oz/400g) can diced tomatoes, undrained
  • 1 (12 oz/355ml) bottle of stout or 1 cup (240ml) dry red wine
  • 4 cups (950ml) beef broth
  • 1 tbsp tomato paste (15ml)
  • Salt and freshly ground black pepper to taste
  • 1 lb (450g) baby potatoes, halved or quartered if large
  • 1 lb (450g) parsnips, peeled and chopped into 1-inch pieces
  • 1 cup (150g) frozen peas

Instructions:

  1. Pat the beef cubes dry, season generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
  2. Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
  3. Stir in the flour, thyme, and rosemary. Cook for 1 minute, stirring constantly.
  4. Gradually pour in the stout/red wine, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes, beef broth, tomato paste, and bay leaf. Bring to a simmer.
  5. Return the beef to the pot. Reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender.
  6. Add the potatoes and parsnips (if using) to the stew. Cover and continue to simmer for 30-45 minutes, or until the vegetables are tender.
  7. Stir in the frozen peas during the last 5 minutes of cooking. Remove the bay leaf.
  8. Season with salt and pepper to taste. Serve hot.