Rich and Flavorful Guinness Beef Stew with Potatoes

Ingredients

• 1 cup homemade chicken stock or low-sodium broth
• 4 packets unflavored powdered gelatin
• 4 tablespoons vegetable oil, divided
• 3 pounds whole boneless beef chuck roast, cut into 3 steaks
• Kosher salt and freshly ground black pepper
• 1 1/4 pounds carrots, 1/2 pound peeled and split lengthwise, 3/4 pound cut into large dice
• 6 ounces parsnips, half peeled and split lengthwise, half cut into large dice
• 1 pound yellow onions, half peeled and split in half through the root, half cut into large dice
• 4 medium cloves garlic, lightly crushed
• 1/4 cup espresso or strong brewed coffee
• 1 ounce bittersweet chocolate
• 2 cans Guinness Draught beer
• 1 bouquet garnis
• 1 tablespoon Asian fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons all-purpose flour
• 8 ounces small waxy potatoes, such as baby Yukon Golds
• Minced flat-leaf parsley leaves and tender stems, for garnish

Directions

1. Heat the oven to 300 degrees F (150 degrees C). Put the chicken stock in a medium bowl, then scatter the gelatin across the top a little at a time, letting each packet hydrate before adding the next. If it seizes into lumps instead of blooming smoothly, a quick spin in the blender will sort it out. Leave it for now.
2. Warm 2 tablespoons (30ml) oil in a large Dutch oven over medium-high heat until it shimmers. Sprinkle the beef generously with salt and pepper, then place it in the pot. Brown it well on 2 sides, turning as needed, about 10 minutes total. Move the beef to a rimmed baking sheet.
3. Add the split carrots, split parsnip, halved onions, and garlic to the Dutch oven. Cook them, turning now and then, until they pick up a little color, about 4 minutes. If the fond on the bottom starts looking like it might scorch, turn the heat down.
4. Scoop the chicken stock and softened gelatin into the Dutch oven. Stir in the coffee, chocolate, Guinness, bouquet garnis, fish sauce, soy sauce, and Worcestershire sauce, and bring everything to a simmer. Reduce the heat so it stays at a gentle simmer. While that happens, cut the beef into 2-inch chunks and put it in a large mixing bowl. Add the flour and stir until the meat is coated in a sticky flour paste. Add the beef, along with any juices on the baking sheet, to the Dutch oven. Move the pot to the oven, set the lid on so it is partly ajar, and cook for 1 hour, stirring every 30 minutes. Add the potatoes and cook until the beef is beginning to turn tender, about 30 minutes more.
5. While the stew cooks, heat the remaining 2 tablespoons (30ml) oil in a large skillet. Add the diced carrot, parsnip, and onion, and cook, stirring from time to time, until lightly browned, about 5 minutes. Take the skillet off the heat and set the vegetables aside.
6. Take the stew out of the oven. With tongs, pull out the large pieces of carrot, parsnip, and onion and discard them. Remove and discard the bouquet garnis as well. Use a ladle to skim away the fat that has collected on top. Stir in the sautéed diced vegetables, return the pot to the oven, and leave the lid slightly open. Cook until the beef and potatoes are tender, about 45 minutes longer, taking the lid off for the last 25 minutes.
7. Remove the stew from the oven. If you are serving it now, skim any remaining fat from the surface. Taste and add salt and pepper if it needs them. Let the stew cool a bit before serving, then finish with parsley. If you are making it ahead, cool the stew, refrigerate it, and lift off the firm layer of fat once it is fully chilled. Rewarm the stew on the stovetop or in a low oven.