1. Prepare the Beef

Start by trimming any excess fat from the beef stew meat and cutting it into 1-inch cubes. If your beef is in larger pieces, you can cut it down to size to ensure even cooking.

Season the beef with salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the beef in batches to avoid overcrowding the pan. Brown the beef on all sides, taking about 4-5 minutes for each batch. Browning the meat adds depth of flavor to the stew. Once browned, remove the beef from the pot and set it aside.

2. Sauté the Onions and Garlic

In the same pot, add the remaining tablespoon of olive oil and sauté the chopped onion until it becomes soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Once the onions and garlic are softened, add the tomato paste and stir well. Allow the paste to cook for about 2-3 minutes, stirring occasionally. This helps develop the flavor and thickens the base of the stew.

3. Deglaze the Pot with Guinness

Add the 2 cups of Guinness stout to the pot, scraping up any browned bits from the bottom of the pan. These bits, called fond, add a ton of flavor to the stew. Stir the beer and tomato paste together, making sure to incorporate any bits from the bottom of the pot into the liquid.

Bring the mixture to a simmer and allow it to cook for 2-3 minutes, reducing slightly, to concentrate the flavors.

4. Add the Broth and Vegetables

Once the Guinness has reduced slightly, add the beef broth to the pot, followed by the browned beef, carrots, parsnips, potatoes, thyme, and bay leaves. Stir to combine everything evenly.

Bring the mixture to a simmer, then cover the pot and lower the heat to maintain a gentle simmer. Let the stew cook for 2 hours, stirring occasionally, until the beef is tender and the vegetables are soft.

5. Thicken the Stew (Optional)

If you’d like a thicker stew, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly add this mixture to the stew while stirring, and let the stew simmer for an additional 10-15 minutes to thicken.

If you prefer a thinner stew, you can skip this step, and the stew will naturally thicken as it cooks.

6. Finish and Serve

Once the beef is tender and the stew has thickened to your liking, taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves and discard them.

Ladle the stew into bowls and garnish with fresh chopped parsley for a burst of color and freshness. Serve with crusty bread, mashed potatoes, or a simple green salad to complete the meal.