Ingredients for 6-8 servings
1 (3½ to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed and cut into 1½-inch pieces
3 tablespoons vegetable oil
2 medium yellow onions, finely chopped
¼ teaspoon salt
1 tablespoon tomato paste
2 garlic cloves, minced
¼ cup (35 grams) all-purpose flour
3 cups (720 ml) chicken stock
1¼ cups (296 ml) Guinness Draught, divided
4½ teaspoons dark brown sugar
1 teaspoon minced fresh thyme
1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley
Read the Instructions here