Heat your pot on medium-high heat until you can feel the heat radiating on your palm, about 6 inches from the bottom of the pot.
When your pot is hot, add the oil and the diced stewing beef.
Sauté the beef for about 2-3 minutes to seal the outside. You should do this step to give depth of flavor to your stew. Skipping this step may result in your stew lacking a hearty, deep flavor.
Add in the onion, celery, carrot and parsnip. Allow them to sweat for a few minutes, add some more salt and pepper to the pot as you stir.
Add the herbs, Guinness, and beef stock. I allow this to come up to a simmer before covering the pot, but that is my personal preference.
Place the covering on your pot, then set your timer for 1 hour. I check the stew at the 1 hour mark to check the taste. If needed, add some salt and pepper at this time and continue to simmer for another 10-15 minutes.
After a total of 1 hour and 15 minutes, remove the pot from the heat and allow the stew to cool before placing it in the refrigerator.
Serve the stew hot, with Champ Potatoes on top. Enjoy!
Make the stew a day before you intend to serve for the best flavor profiles.
Once done serving you can use mason jars to store the left-overs. I like the mason jars because they are a good portion, and make for easy dinner when I’m being lazy and don’t want to cook.
Make sure you use Guinness Extra Stout, and not one of their other brews. It can be almost impossible to find Foreign Extra Stout in the US due to the brewing process and transportation times, but the Extra Stout we get in the states will do well in this recipe.
If you don’t have a lid for your stock pot you can make one from parchment paper.