2 Tbsp butter
2 pounds well marbled chuck beef roast, cut into 2-inch pieces
2 cups chopped onion
2 celery stalks, chopped
2 Tbsp tomato paste
1 pint (16 ounces) Guinness stout (we used Extra Stout)
3 cups beef broth
2 large carrots, peeled and cut into chunks
2-3 parsnips, peeled and cut into chunks
1 pound young turnips, peeled and cut into chunks
2 teaspoons dried thyme
1/4 cup chopped fresh parsley (optional)
In a large saute’ pan, melt the butter on medium heat.
Brown the beef in the butter, browning the fattiest pieces of meat first, with the fat side down in the pan. This will allow some beef fat to render out. Do not crowd the beef and brown it in batches. Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into the slow cooker.
Put the onions and celery in the pan in which you just browned the beef. Sauté about 5 minutes or until the onion and celery are just beginning to brown. Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan. Transfer the celery and onions into the slow cooker.
Add the rest of the Guinness, the beef broth, the rest of the vegetables and thyme to the slow cooker. Add two teaspoons of salt. Cover and cook on “high” for 4 hours, or “low” for 8 hours. When done, add more salt to taste.
NOTE: Not everyone has a slow cooker. This recipe can be done in a Dutch oven.
After you add the liquid, bring it to a simmer on the stovetop then put the Dutch oven, tightly covered, in a 225°F oven for 6 hours (or a 300°F oven for 4 hours).
Yield: Serves 6-8.