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INGREDIENTS
1 (3-pound) boneless beef chuck roast, trimmed and cut into rough 2-inch cubes
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided, plus more as needed
2 medium yellow onions, diced large
3 cloves garlic, minced
1/3 cup all-purpose flour
2 tablespoons tomato paste
1 (11- to 12-ounce) bottle Guinness Irish Stout
3 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
5 large carrots (about 1 1/2 pounds total), peeled and cut crosswise into 1-inch pieces
1 pound baby Yukon gold potatoes (about 10 to 14), halved
3 sprigs fresh parsley, leaves finely chopped
DIRECTIONS
Pat 3 pounds boneless beef chuck pieces dry with paper towels and season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon of the vegetable oil in a Dutch oven or heavy-bottom pot over medium-high heat until shimmering. Add half of the beef in a single layer and cook until browned on all sides, 2 to 3 minutes per side. The beef will not be cooked through. Transfer to a large bowl. Repeat with browning the remaining beef, adding more vegetable oil to the pot if needed, then transfer to the bowl.
Reduce the heat to medium and add the remaining 1 tablespoon vegetable oil. Add 2 diced medium yellow onions and cook, stirring occasionally, until softened, about 3 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds. Add 1/3 cup all-purpose flour and 2 tablespoons tomato paste and stir to coat the onions until no dry pockets of flour remain. Cook for 1 minute. Pour in 1 (11 to 12-ounce) bottle Guinness Irish stout and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Simmer, stirring occasionally, until the mixture is thickened and the beer is reduced by about half, 2 to 3 minutes.
Add 3 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 1 bay leaf, and stir to combine. Return the beef and any accumulated juices to the pot. Increase the heat to high and bring to a boil. Reduce the heat to low to maintain a bare simmer. Cover and cook until the beef is very tender, about 2 hours.
Add 5 large carrots (peeled and cut crosswise into 1-inch pieces) and 1 pound halved baby Yukon gold potatoes to the stew and stir to combine. Cover and simmer until knife tender, about 30 minutes. Spoon off any excess fat from the surface of the stew. Ladle the stew into bowls and garnish with finely chopped fresh parsley leaves.
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