Instructions

1. Season & Sear
   Pat your beef chunks dry and generously coat them with Hazy Midnight. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides. Set aside.

2. Build the Base
   Add another tablespoon of olive oil to the same pot and sauté the onion and garlic until fragrant and soft (about 5 minutes).

3. Thicken It Up
   Stir in the flour and cook for 1 minute, letting it soak up those delicious juices.

4. Deglaze & Simmer
   Slowly pour in the Guinness, scraping up any browned bits on the bottom. Add the beef stock, tomato paste, Worcestershire sauce, thyme, carrots, parsnips, potatoes, and the browned beef.

5. Low & Slow
   Bring it to a gentle boil, then reduce heat to low. Cover and let simmer for 1.5 hours, stirring occasionally, until the beef is fork-tender and the veggies are soft and saucy.

6. Serve & Garnish
   Taste and season with salt and pepper as needed. Serve hot, topped with chopped fresh parsley and maybe a crusty slice of bread to mop up the goodness.