Prep 0 mins
Cook 2 hrs 30 mins
- 2 tablespoons olive oil
- 2 bay leaves
- 3 lbs beef chuck, cubed
- 2 onions, chopped
- 2 tablespoons flour
- 12 ounces guinness beer
- 1 1⁄2-2 cups beef stock
- salt and pepper
- 1 lb carrot, peeled and diced
- 1 lb parsnip, peeled and diced
- 3⁄4 cup dried prune, finely chopped
- 1 small rutabaga, diced
- 1 tablespoon chopped fresh parsley
- cornstarch, as needed
- Preheat oven to 300°F.
- Heat the oil in large heavy pot over medium-high. Add the bay leaves and cook until crispy and slightly brown, about 1 minute. Remove from the pan.
- Add meat, browning in batches, and set aside. Add the onion to the pot and cook until softened, about 3 minutes. Return the beef to the pan and sprinkle with flour. Cook until the flour starts to brown slightly, about a minute or two. Add the beer, broth, salt, and pepper, and bring to a boil.
- Cover the pot with a lid and place in the oven for 1 hour. Add the remaining ingredients and return the pit to the oven for another hour, or until the veggies and beef are tender. Stir in the parsley and season with alt and pepper to taste. If broth seems thin, thicken with a few tablespoons of cornstarch dissolved in beef stock.