2 lbs. boneless beef sirloin, cut into 1-inch cubes
Salt and pepper to taste
All-purpose flour for dredging
4 Tbsp. unsalted butter
1/4 c. canola oil
4 medium onions, chopped
2 c. beef stock (or bouillon)
2 c. Guinness
5 carrots, peeled and thickly sliced
2 parsnips, peeled and thickly sliced
Season the meat with salt and pepper and dredge in flour. In a stockpot over medium heat, melt the butter with the oil. Working in batches, cook the meat on all sides for 5-7 minutes, or until evenly browned. Remove from the pot. Stir in the onions and cook for 3-5 minutes, or until soft.
Return all the meat to the pot and add enough of the beef stock and the Guinness to cover.Bring to a boil, reduce the heat to medium-low, cover, and simmer for 60 minutes, or until the meat is nearly tender. Add the carrots and parsnips, and cook for 30 minutes, or until the vegetables and meat are tender and the stew is thickened.
Serve in bowls.