Irish Beef Stew | byron-nutrition

Ingredients

• 2 ¼ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
• 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