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Ingredients
  • 1(3 ½-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch pieces
  • Salt and pepper
  • 3tablespoons vegetable oil
  • 2 onions, chopped fine
  • 1tablespoon tomato paste
  • 2 garlic cloves, minced
  • ¼cup all-purpose flour
  • 3cups low-sodium chicken broth
  • 1 ¼cups Guinness Draught (not extra stout)
  • 1 ½tablespoons packed dark brown sugar
  • 1teaspoon minced fresh thyme
  • 1 ½pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
  • 1pound carrots, peeled and cut into 1-inch pieces
  • 2tablespoons minced fresh parsley
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