How to make it

  • 1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the meat and cook, stirring occasionally, until well browned, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the browned beef to a medium bowl. Repeat with 1 more tablespoon oil and the remaining beef; transfer the meat to the bowl.
  • 2. Add the remaining tablespoon oil to the pot and return to medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for about 1 minute.
  • 3. Stir in the broth and 1 1/4 cups of the beer, scraping up any browned bits. Stir in the thyme, bay leaves, brown sugar, and browned beef with any accumulated juices. Bring to a simmer, cover, and transfer to the oven for 1 hour.
  • 4. Stir the potatoes and carrots into the stew and continue to cook in the oven, covered, until the beef and vegetables are tender, about 1 hour. Discard the bay leaves, stir in the remaining 1/4 cup beer, and season with salt and pepper to taste. Stir in the parsley before serving.

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