Irish Beef Stew with Root Vegetables (Dairy-Free)

Ingredients

• 2 lbs Beef chuck
• 2 tbsp Olive oil
• 1 large Onion
• 3 medium Carrots
• 4 medium Potatoes
• 2 medium Parsnips
• 2 cloves Garlic
• 4 cups Beef broth
• 1 tbsp Tomato paste
• 1 tsp Dried thyme
• 1 Bay leaf
• 1/2 cup Guinness (optional)
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Cut the 2 lbs beef chuck into 1-inch (2.5 cm) cubes. Season the beef all over with 1 tsp salt and 1/2 tsp black pepper.
2. 2Heat a large Dutch oven or heavy-bottomed pot over medium-high heat (375°F / 190°C). Add the 2 tbsp olive oil. Once the oil shimmers, sear the seasoned beef in batches, ensuring not to overcrowd the pot, for 3-5 minutes per batch, until well browned on all sides. Remove the browned beef from the pot and set it aside in a bowl.
3. 3Reduce the heat to medium (350°F / 175°C). Add the 1 large onion, chopped into 1/2-inch (1.25 cm) pieces; 3 medium carrots, peeled and cut into 1/2-inch (1.25 cm) thick rounds; 4 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes; and 2 medium parsnips, peeled and cut into 1/2-inch (1.25 cm) thick rounds, to the pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften slightly.
4. 4Stir in the 2 cloves garlic, minced, and the 1 tbsp tomato paste. Continue to cook for 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.
5. 5Pour in the 4 cups beef broth and, if using, the 1/2 cup Guinness. Add the 1 tsp dried thyme and the 1 bay leaf. Increase the heat to medium-high (375°F / 190°C) and bring the liquid to a gentle simmer, where small bubbles consistently break the surface.
6. 6Return all the seared beef and any accumulated juices to the pot. Stir gently to combine. Cover the pot with a lid, reduce the heat to low (200°F / 93°C), and simmer for 2 hours to 2 hours 30 minutes, or until the beef is very tender and easily pulls apart with a fork.
7. 7Carefully remove and discard the 1 bay leaf from the stew. Ladle the stew into bowls and garnish each serving with 2 tbsp fresh parsley, roughly chopped.

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