1 tablespoon safflower oil
1 tablespoon flower
2lbs beef chuck, cubed 1"
1 yellow onion, finely chopped
4 cloves garlic, minced
14 pearl onions, peeled
2 quarts of homemade chicken stock
2 teaspoons, fresh ground nutmeg
a pinch of mace
2 buttercream potatoes, cut into bite size chunks
6 fingerling potatoes, quartered
2 carrots, diced
1 parsnip, diced
1 tablespoon fresh thyme, chopped
1 & 1/2 cups Guinness Beer
Italian parsley, chopped (for garnish)
Heat a dutch oven over medium-high heat, add safflower oil. Season and sear the cubed beef in batches. You're just looking for some nice caramelization at this point. Remove the seared beef with a slotted spoon and reserve on a nearby plate. Drain the oil from the pot.
Preheat your oven to 300º.
Place your onions, garlic, nutmeg, mace and flour into the pot and cook gently for a few minutes. Deglaze the pot with the Guinness beer. Stir up all of the brown bits from the bottom of the pan and reduce the Guiness for three to four minutes. Return your beef and all of it's collective juices on the plate to your pot, along with the carrots, parsnips, pearl onions, potatoes and thyme. Cover with chicken stock and bring to a boil. Cover and place in your oven. Cook until the beef is tender, around 2 hours, but leaving it in the oven longer couldn't hurt. This stew is so hearty - you'll love it! Serve it with some fresh bread, nice butter and a pinch of flake salt.