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In a large Dutch oven over medium heat, heat 2 tablespoons oil.
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.
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.
Add beef back to the pot, then add potatoes, broth, beer, wine and thyme. Bring to a boil, then reduce heat to a simmer.
Cover and let simmer until beef and potatoes are tender, 30 minutes.
Garnish with parsley before serving.