Ingredients

• 4 tbsp vegetable oil, divided
• 1.5kg boneless beef chuck roast, cut into cubes
• 2 medium onions, chopped
• 3 stalks celery, chopped
• 3 tbsp all-purpose flour
• 1 tbsp minced garlic
• 1 tbsp tomato paste
• 2 tsp chopped fresh thyme
• 1 tsp salt
• ¾ tsp black pepper
• 500ml Irish stout
• 1 cup beef broth
• 3 carrots, peeled and cut into cubes
• 4 turnips, peeled and cut into cubes
• 4 medium potatoes, peeled and cut into cubes
• ¼ cup finely chopped fresh parsley

Method:

1. Set EGG for direct cooking at 177°C.
2. Place a heavy bottom pot on the cooking grid and add 2 tbsp oil. Heat until almost smoking.
3. Cook beef about 10 minutes until browned on all sides. Remove beef from pot.
4. Add remaining 2 tbsp oil to pot; add onions and celery and cook about 10 minutes or until softened and onions are translucent.
5. Add flour, garlic, tomato paste, thyme, salt and pepper; cook and stir 1 minute.
6. Add Irish stout and return beef to the mix. Stir in broth. Cover and cook 45 minutes. Stir in carrots, turnips and potatoes; cover and cook about 1 hour or until beef and vegetables are tender.
7. Stir in parsley.

Serve with warm Irish Soda Bread.