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Ingredients
  • 2 ¼ pounds boneless chuck roast, trimmed and cut into 1 ½-inch pieces
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 tablespoons canola oil, divided
  • 1 small yellow onion, chopped
  • 3 medium carrots, diagonally sliced into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 1 tablespoon tomato paste
  • 1 (12 fluid ounce) bottle stout beer (such as Guinness)
  • 2 teaspoons chopped fresh thyme
  • 4 cups low-sodium beef broth
  • 1 ½ pounds baby Yukon Gold potatoes, halved
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
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