Boston Guinness Beef Stew - cooking recipe

Ingredients

4 lbs boneless beef roast, trimmed cut into 1 1/2 inch pieces (go for the chuck eye)
kosher salt & freshly ground black pepper, to taste
2 tablespoons vegetable oil
2 yellow onions, 1 inch dice
1 tablespoon salt
2 garlic cloves, minced
1 teaspoon fresh thyme, minced
1 tablespoon tomato paste
1/4 cup all-purpose flour
1 tablespoon fresh thyme leave
3 cups chicken stock
12 ounces beer, divided (Guinness Draught)
1 1/2 lbs yukon gold potatoes, peeled 1 inch chop
1 lb carrot, peeled 1 inch chop
1 lb turnip, peeled 1 inch chop
1 lb celery, washed 1 inch chop
2 tablespoons fresh parsley, chopped

Preparation

Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.
Season the beef with salt and freshly ground pepper.
Heat the oil in a Dutch oven over medium-high heat. Add the onions and salt and cook, stirring occasionally, until well browned (8 to 10 minutes).
Add garlic and minced thyme and cook for 2 minutes. Add the beef and brown slightly.
Whisk in tomato paste, chicken stock, 3/4 cup of the Guinness and the fresh thyme leaves making sure to scrape up any browned bits on the bottom of the pot.
Bring to a simmer and cook until slightly thickened (3 minutes). Transfer the pot to the oven and cook, uncovered, for 90 minutes. You will need to give it a quick stir halfway through cooking.
Stir in the potatoes, turnip, celery and carrots. Continue cooking until the beef and vegetables are tender (1 hour). Halfway through cooking give it another quick stir.
Remove the pot from the oven and stir in the remaining 1/2 cup of Guinness and the parsley.
Season with salt and pepper to taste and serve.