Beef Stew with Maple, Tomato and Stout | George Ho

Ingredients

• 3 to 3½ pounds chuck roast, excess fat trimmed, cut into 2-inch chunks
• Kosher salt
• Flour
• 2 tablespoons vegetable oil
• 3 large carrots, peeled and cut into 1½-inch chunks
• 2 large russet potatoes, peeled and cut into 1½-inch chunks
• 3 thyme sprigs
• 2 rosemary sprigs
• 2 cups (16 fl. oz) stout beer, or more to cover ingredients in Dutch oven
• 2 cups beef broth, or more to cover ingredients in Dutch oven
• 6 oz tomato paste (1 can)
• ⅓ cup maple syrup, preferably dark
• 4 garlic cloves, crushed
• Freshly ground black pepper
• 2 large parsnips, peeled and cut into 1½-inch chunks