INGREDIENTS

• 2lbs chuck roast
• 4 tbsp grapeseed oil
• 2 bottles Guinness Foreign Extra Stout
• 2 medium onions, diced
• 2 large carrots, diced
• 2 large celery stalks, diced
• 2 large parsnips, diced
• 8 cups thick (dark) beef stock
• 2 whole fresh sprigs rosemary
• 2 fresh sprigs thyme

DIRECTIONS

• Cut the beef into 1 inch squares
• Salt and pepper beef
• Heat oil in thick bottomed pot, or large Dutch oven, until just smoking
• Add the beef in batches, and brown on all sides. Once the beef is seared with a nice crust, move it to a plate. Continue doing this with the rest of the beef. With the beef on the plate, you should have a nice layer of fond on the bottom of the pot
• Add the onions, carrots, celery and parsnips to the pot
• Cook the vegetables until soft, about 5-8 minutes. The vegetables will sweat and help remove the fond from the bottom of the pot 
• Add the Guinness, and reduce to about half
• Add the beef stock, herbs, and the beef with its juices
• Stir everything together and bring to a boil, then simmer for 1 ½ to 2 hours
• Top with a spoonful of champ potatoes, and sliced green onions, and serve!