1 lb. marbled chuck beef roast
1 medium sweet onion, cut in half
3 stalks celery, cut in half
4 large carrots, cut into big pieces
3 parsnips, cut into big pieces
2 large potatoes, peeled and quartered (do this toward the end)
1 pint of Guinness (have more on hand)
3 cups beef broth (have more on hand)
Dried thyme, salt, pepper
1 tsp. tomato paste (optional)
Preheat oven to 300 degrees F.
On the stove top, drizzle a little EVOO in a pan over high heat and brown the sides of your meat. Don’t cook the meat entirely – just char the edges a little. Put the meat into your Dutch oven.
Add the raw onion, celery, carrots, parsnip, thyme, Guinness, and beef broth. Put the Dutch Oven on the stove top over high heat. Once it starts to boil remove and place it in the oven. I keep the Dutch oven lid cracked a little bit.
After 2 hours check the flavor and add a little S&P if needed. Also add your tomato paste now if you want as well.
After 3 hours, remove the celery and onion pieces from the stew. Leave the carrots and parsnip – you’ll eat these with your stew! This is also the time to add your potatoes. Peel and quarter them and dump them in the Dutch oven and return to the oven for 1 hour.
After 1 hour with the potatoes (or 4 hours total oven time) check the potatoes – they should be soft enough to pierce with a fork. If not, keep cooking, checking every 15 minutes until they’re done. If you add the potatoes too soon, you’ll end up with mush.
Total oven cook time at 300F is 4-4 1/2 hours.
*I like to eat mine with lots of broth. I keep extra Guinness and beef broth on hand and dump it in as I go. Also, this freezes well!