Easy Guinness Beef Stew

🧂 Ingredients

1 In a large skillet or dutch oven, heat a couple tablespoons of olive oil or
avocado oil over medium high-heat until hot. Add in first batch of cubed beef
chuck to pan, be sure not to overcrowd and there's a little space between each
piece. Sear on first side until a nice brown crust has formed before flipping.
Repeat in batches until everything is cooked. Set beef aside.
2 In the same skillet or dutch oven, heat a little more oil if the pan is dry and
add in sliced onions. Sear for a few minutes until onions start browning and
softening and then add in garlic and cook a few more minutes until fragrant.
3 Deglaze the pan by adding in the bottle of Guinness, scraping the bottom with a
wooden spoon. Add in beef stock and add the beef back in. Bring to a low boil,
cover, and simmer for several hours until the meat falls apart with a fork.
4 You want the liquid to reduce and become almost like a glaze, but if the beef
isn't tender yet and you feel like there's not enough liquid in the pot, add
more beef stock and continue reducing down.
5 For serving, I love puréed parsnip
[https://www.crumbkisses.com/2017-12-3-wine-braised-beef-parsnip-pure] which is
the pictures above but mashed potatoes or mashed cauliflower would be amazing!
Top with chopped parsley!