Ingredients

• 5 pounds boneless beef chuck, cut into 1 1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• One 6-ounce can tomato paste
• 2 onions, chopped
• 3 cups beef broth
• Two 12-ounce bottles ale
• 3 tablespoons soy sauce
• 1 bay leaf
• 1 pound small beets, peeled and halved
• 1 pound Brussels sprouts
• 1 pound carrots, chopped
• 1 pound parsnips, chopped
• 1 pound small red potatoes, halved

Instructions

1. Watch how to make this recipe.
2. Season the beef with some salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.
3. Stir in the onions and cook, stirring occasionally, until softened and browned. Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.
4. Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. Remove the bay leaf before serving.