INGREDIENTS
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2 Tbsp butter
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2 pounds well marbled chuck beef roast, cut into 2-inch pieces
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Salt
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2 cups chopped onion
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2 celery stalks, chopped
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2 Tbsp tomato paste
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1 pint (16 ounces) Guinness stout (we used Extra Stout)
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3 cups beef broth
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2 large carrots, peeled and cut into chunks
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2-3 parsnips, peeled and cut into chunks
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1 pound young turnips, peeled and cut into chunks
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2 teaspoons dried thyme
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Salt
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1/4 cup chopped fresh parsley (optional)