Beef and Ale Stew

Instructions

1. 1
   Heat oil in a large heavy-bottomed pot over medium-high heat.
2. 2
   Season beef cubes with salt and pepper, then dust with flour.
3. 3
   Brown the beef in batches, about 3-4 minutes per side, then remove and set aside.
4. 4
   Add quartered onions and garlic to the pot, sauté until softened.
5. 5
   Stir in tomato paste and cook for 1 minute.
6. 6
   Pour in the ale, scraping up any browned bits from the bottom of the pot.
7. 7
   Return beef to the pot and add beef stock, bay leaves, and thyme.
8. 8
   Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.
9. 9
   Add carrots, parsnips, and pearl onions, then continue cooking for another 45 minutes to 1 hour until vegetables are tender and beef is very soft.
10. 10
    Remove bay leaves and thyme sprigs, adjust seasoning, and serve hot.