Irish Beef Guinness Stew

by Katie of:

2 lbs. chuck roast, cut into 1 inch cubes
1 t. salt
1/2 t. pepper
1/2 c. flour
2 T. olive oil
1 large onion
1 T. tomato paste
1 box beef broth
1 bottle Guinness extra stout
1 (8 oz.) package cremini or button mushrooms, cut in large chunks
4 large carrots, chopped
4 large red potatoes, cut in large chunks (about 4-6 cups)
2 parsnips, sliced
1 sprig each, rosemary and thyme or (1/2 t dried of each)
1/2 t. salt
1/4 t. pepper
1/4 cup parsley for garnish, chopped

Sprinkle roast with salt and pepper.  Add olive oil to heavy pot and bring to hot heat over medium high heat. Put half of the meat in a bowl and sprinkle with half of the flour.  Toss to coat and then add into pot and sear on all sides until carmelized and brown.  Remove to platter and repeat with other half of meat.  Remove to platter.  Add a little more oil if need to pot and add in onion.  Saute (don't brown) onion for 3-4 minutes then add tomato paste.  Stir for another minute, then add in beef broth and beer and meat. Put lid on pot and simmer for 45 minutes on low heat.  Uncover and add in vegetables and herbs.  Simmer another thirty minutes or until vegetables are fork-tender. Taste for season and add salt and pepper to taste. Garnish with chopped parsley.