Step 1

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.

Step 2

Next, add in the carrots, parsnips, and garlic and sweat the vegetables for 5-10 minutes or until just tender.

Step 3

Remove the vegetables from the pot and set aside.

Step 4

Add the pot back to the burner over medium-high heat and add in the remaining 2 tablespoons of oil.

Step 5

Once the oil begins to lightly smoke add in the beef and cook for 4-6 minutes or until browned on all sides.

Step 6

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.

Step 7

Add in the stock and cook over medium-low heat for 45 minutes or until the beef is tender.

Step 8

Add the sweated vegetables and potatoes back to the pot and cook for 15 to 20 minutes or until the potatoes are tender.

Step 9

Finish with parsley, thyme, salt, and pepper and serve.