Step 1

In a large Dutch oven over medium heat, heat 2 tablespoons oil.

Step 2

Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if needed. Remove beef and transfer to a plate.

Step 3

In same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5-7 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute.

Step 4

Add beef back to the pot, then add potatoes, broth, beer, wine and thyme. Bring to a boil, then reduce heat to a simmer.

Step 5

Cover and let simmer until beef and potatoes are tender, 30 minutes.

Step 6

Garnish with parsley before serving.