Start by patting the beef cubes dry with paper towels. This is crucial—it helps the meat brown properly. Season the flour with salt and pepper, then dredge the beef pieces lightly in the flour.
Heat 2 tablespoons of the oil in a large, heavy-bottomed Dutch oven or stock pot over medium-high heat. Working in batches, sear the beef until well-browned on all sides. Don’t overcrowd the pan. Remove the meat and set aside.
Why this matters: Browning the meat caramelizes the exterior and adds deep, complex flavor to the stew.
2. Build the Flavor Base
Add the remaining tablespoon of oil to the pot. Toss in the chopped onions and sauté for 5–6 minutes, scraping up the fond (the brown bits stuck to the bottom). Add the garlic and cook for another minute until fragrant.
Stir in the tomato paste (if using) and cook for 2 minutes. The tomato paste adds umami and helps the stew develop a richer flavor.
3. Deglaze and Add Liquids
Pour in the Guinness, scraping up any remaining bits from the bottom. Let it simmer for about 5 minutes to reduce slightly and cook off the alcohol.
Return the browned beef to the pot, then add the beef stock, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
Bring everything to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour.
Tip: Don’t let it boil rapidly—gentle simmering keeps the beef tender.
4. Add the Vegetables
After 1 hour, add the carrots, potatoes, celery, and parsnips (if using). Stir well, then continue to simmer for another 60–90 minutes, uncovered, until the beef is fork-tender and the vegetables are cooked through.
During this time, the stew will reduce and thicken naturally as the starch from the potatoes and flour is released.
5. Taste, Adjust, and Finish
Remove the bay leaves and thyme stems. Taste and adjust seasoning with salt and pepper. If the stew is too thick, you can thin it with a splash of broth or water. If it’s too thin, simmer it uncovered a bit longer.
Before serving, sprinkle chopped fresh parsley on top for color and freshness.
Optional Thickening (if desired)
