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. ---------------------------------------------------------------------------
Nutrition
Ingredients
