Irish Guinness Beef Stew

• 4 tbsp sunflower oil
• 1 kg stewing beef, cut into large chunks
• 250 g onions, peeled and chopped
• 400 g parsnips, peeled and cut into chunks
• 2 None celery stalks, cut into short lengths
• 400 g carrots, peeled and cut into chunks
• 330 ml Guinness or stout
• 2 tbsp tomato puree
• 500 ml beef stock
• None None mashed potato, to serve (optional)

1. Preheat the oven to 300u0b0F. Heat 2 tbsp of the oil in a large Dutch oven. Add the beef, in batches, and fry over a high heat for 4-5 mins until browned all over. Remove and set aside. Add the rest of the oil to the pot and fry the onion, parsnips, celery and carrots over a medium heat for 5 mins.
2. Gradually stir in the Guinness, scraping any sediment from the bottom of the pot. Add the tomato puree and stock and bring to a boil. Return the beef to the pot with any meat juices and season well with salt and freshly ground black pepper.
3. Cover the Dutch oven and cook in the oven for 3 hrs until the beef is very tender, stirring once or twice. Serve with creamy mashed potatoes (if using).

sunflower oil, stewing beef, onions, parsnips, celery stalks, carrots, stout, tomato puree, potato

Taken from recipes-plus.com/api/v2.0/recipes/19455 (may not work)