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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil (or avocado oil)
- 3 lb. chuck roast (cut into 1-inch pieces, well-marbled, NOT extra-lean)
- 1 onion (large, chopped)
- 2 celery (ribs, chopped)
- 6 cloves garlic (minced)
- 12 oz. guinness (Draught Stout, nitro-brewed)
- 2 cups beef stock
- 2 Tbsp. tomato paste
- 1 Tbsp. Worcestershire sauce
- 1 tsp. sea salt
- 1 tsp. freshly ground pepper
- 2 tsp. dried thyme
- 2 bay leaves
- 5 large carrots (large, peeled and cut into 1/2-inch thick pieces, about 3 cups)
- 2 Tbsp. fresh parsley (chopped, or chopped kale if making the colcannon)
- 2 lb. sweet potatoes (peeled and sliced 1/4-inch thick)
- 4 Tbsp. butter (melted, plus more for serving)
- 2 Tbsp. heavy cream
- 1/2 tsp. sea salt
- 2 cups chopped kale (or chard)
- 0.5 oz. fresh chives (chopped)
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