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Ingredients
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 pounds beef chuck stew meat, cubed into 1-inch pieces
  • kosher salt, to taste
  • black pepper, to taste
  • 1 yellow onion, chopped
  • 2 medium carrots, peeled and cut into rounds
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 3 medium russet potatoes, peeled and cut into large chunks
  • 4 cups low-sodium beef broth
  • 1 (16-ounce) bottle dark stout, such as Guinness™
  • 2 teaspoons fresh thyme
  • parsley, optional, freshly chopped, for serving
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