12 oz Irish stout, such as Guinness [substitute: 1.5 cups beef broth]
2 cups beef broth
2 cups water
1 lb potatoes, cubed [tri-color young potatoes are lovely!]
2 cups baby carrots
1 14-oz can great northern beans (drained and rinsed)
4 oz small boiler onions (about 8), quartered [substitute: 1 large onion, diced]
2 garlic cloves (minced)
2-inch spring fresh rosemary
2 springs fresh thyme
garnish: 2 Tbsp. parsley leaves (chopped)
Heat 2 tablespoons olive oil in a large stew pot over high heat. Add the cubed beef and cook on high for about 3 minutes, or until the beef is browned on one side. Season generously with salt and pepper. Turn the meat and brown on the other side for about 3 minutes.
Add the next 9 ingredients (Irish stout through fresh thyme) and bring the stew to a boil. Lower the heat, cover, and allow to simmer for 35-40 minutes, or until the stew has thickened, the vegetables are fully cooked, and the beef is tender. Remove from heat and garnish with fresh parsley leaves. Remove the cooked thyme and rosemary before serving.