Beef and Ale Stew

Instructions

1. 1
   Preheat oven to 160°C (320°F).
2. 2
   Toss beef cubes with flour, salt, and pepper until well coated.
3. 3
   Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
4. 4
   Brown the beef in batches, approximately 3-4 minutes per side; set aside.
5. 5
   In the same pot, sauté chopped onion until softened, about 5 minutes.
6. 6
   Add minced garlic and cook for 1 minute until fragrant.
7. 7
   Pour in the brown ale, scraping the bottom to deglaze; simmer for 2 minutes.
8. 8
   Return beef to the pot and add beef stock, bay leaves, and thyme sprigs.
9. 9
   Bring to a simmer, cover, and transfer to the oven for 1 hour.
10. 10
    Add carrots, potatoes, and parsnips; stir well.
11. 11
    Return to the oven, covered, for another 50 minutes until vegetables are tender and beef is very tender.
12. 12
    Remove bay leaves and thyme sprigs before serving.
13. 13
    Adjust seasoning with salt and pepper to taste.