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Add 2 tablespoons of olive to a large pot over medium-low heat and cook the onions until well browned about 20 minutes. Stir every 2 to 3 minutes.
Next, add in the carrots, parsnips, and garlic and sweat the vegetables for 5-10 minutes or until just tender.
Remove the vegetables from the pot and set aside.
Add the pot back to the burner over medium-high heat and add in the remaining 2 tablespoons of oil.
Once the oil begins to lightly smoke add in the beef and cook for 4-6 minutes or until browned on all sides.
Stir in the tomato paste until coated and then add in the beer and cook over medium-low heat for 1 to 2 minutes or until thick and slightly reduced in the amount of liquid.
Add in the stock and cook over medium-low heat for 45 minutes or until the beef is tender.
Add the sweated vegetables and potatoes back to the pot and cook for 15 to 20 minutes or until the potatoes are tender.
Finish with parsley, thyme, salt, and pepper and serve.