Ingredients:

• 3 tbsp. extra-virgin olive oil, divided
• 2 lb. beef chuck stew meat, cubed into 1" pieces 
• Kosher salt
• Freshly ground black pepper
• 1 yellow onion, chopped
• 2 medium carrots, peeled and cut into rounds
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 3 medium russet potatoes, peeled and cut into large chunks
• 4 c. low-sodium beef broth
• 1 (16-oz.) bottle Guinness 
• 2 tsp. fresh thyme
• Freshly chopped parsley, for serving

Directions:

• In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate. 
• In same pot, add remaining 1 tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 1 minute.
• Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme, then scrape the bottom of the pot to release the fond (browned bits at the bottom). Bring to a boil, then immediately reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes.
• Garnish with parsley before serving.