No better time to cook slow than during the winter. I person can load up a stew pot after dinner, cook for a few hours, and put it out on the back porch before bedtime. Ready for dinner tomorrow.

1. Preheat oven to 325 F, with a rack in the lower third of the oven.

2. Set a large Dutch oven over medium-high heat and add the oil. Once it starts shimmering, add the onions and 1/4 tsp salt. Cook for 8-10 min, stirring occasionally, until the onions have browned. Stir in the tomato paste and garlic and cook for about 2 min, or until fragrant and rust-colored. Add the flour and cook, stirring constantly, for 1 min (just to get rid of the raw taste).

3. Mix in the chicken broth, 3/4 cup of the Guinness, the brown sugar, and the thyme leaves. Scrape the bottom of the pot to pick up any browned bits.

4. Bring the mixture to a simmer and cook for a few min until it has thickened slightly. Season the beef generously with salt and pepper, and add to the pot. Return the mixture to a simmer, then transfer the pot to the oven (uncovered).

5. Cook for about 90 min, stirring once halfway through the cooking time. Remove the pot from the oven and add the potatoes and carrots, stirring to distribute. Return the pot to the oven and cook for another 60-90 min, stirring at 30-minute intervals. The stew is ready when the veggies and beef are fork tender. Remove the pot from the oven and stir in the remaining 1/2 cup of Guinness and the parsley. Season to taste with salt and pepper and serve.

Enjoy!