Ingredients
• 1.5kg beef chuck steak, excess fat trimmed, cut into 3cm pieces
• Sea-salt flakes and freshly ground black pepper, to season
• 1⁄4 cup plain flour
• 1⁄4 cup extra virgin olive oil
• 4 brown onions, cut into wedges
• 1⁄4 cup thyme leaves
• 500ml Guinness stout
• 250ml beef stock
• 1⁄4 cup tomato paste
• 60ml Worcestershire sauce
• 4 small parsnips, peeled, trimmed, quartered
• Mashed potato, to serve
Method
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Preheat oven to 180°C. Put beef in a large bowl and season well. Add flour and toss to coat.
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Heat 1 Tbsp of the oil in a large ovenproof saucepan with lid over a medium heat. Add 1⁄2 of the beef, turning occasionally, for about 5 minutes or until browned. Transfer to a plate and repeat with 1 Tbsp of the remaining oil and all remaining beef. Set aside on plate.
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To same pan, add all remaining oil and onions. Cook, stirring occasionally, for 5 minutes or until lightly browned.
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Return beef to pan with thyme, Guinness, stock, paste and Worcestershire sauce. Increase heat to high and bring to the boil. Cover with lid and cook in oven for 1 hour or until meat is tender. Add parsnips and cook for a further 45 minutes. Serve with mashed potato, if desired.
