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Season beef with salt and pepper.
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In a heavy bottomed pot or dutch oven, heat 1 tablespoon olive oil over medium high heat.
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Working in batches, cook beef cubes on all sides until browned. Add more oil if needed. Remove and set aside for later.
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When done browning beef, add 2 tablespoons olive oil, carrots and parsnips. Cook 3-4 minutes, stirring occasionally.
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Add onions and stir another 2-3 minutes until they start to soften, then add garlic.
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Sprinkle flour in slowly while stirring continuously to create a rue, and cook until it begins to brown lightly.
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Add Guinness and use a wooden spoon to loosen up any browned bits on the bottom of the pot.
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Add cooked beef cubes, worcestershire sauce, thyme, tomato paste and parsley. Stir to combine and cook on high for 3 minutes.
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Add stock and bring to boil. Reduce to simmer and cover.
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Cook for 30 minutes to 1 hour until carrots are soft and beef is tender.
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Garnish with parsley and serve with Irish soda bread.