• 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
Preheat oven to 180°C. Put beef in a large bowl and season well. Add flour and toss to coat.
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.
To same pan, add all remaining oil and onions. Cook, stirring occasionally, for 5 minutes or until lightly browned.
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.