insane cooking!

Ingredients:
3 tbsp vegetable oil
1lb carrots, peeled & cut into 1 1/2-inch pieces
3lbs boneless beef chuck, cut into 1 1/2-inch cubes
1lb parsnips, peeled, cut into 1 1/2-inch pieces
3 onions chopped
1 12-ounch bottle of Guiness Stout
1lb rutabagas, peeled, cut into 1 1/2-inch pieces
2 cups beef stock or canned broth

Heat 1tbsp oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add 1/3 of beef to Dutch oven and brown well, about 5 minutes. Transfer beef to plate. Repeat with remaining 2 tbsp. oil and beef in 2 more batches. Reduce heat to medium. Add onions to Dutch oven and saute until translucent, about 8 minutes. Return beef and any accumulated juices to Dutch oven. Add Guinness stout and enough beef stock to cover meat. Cover and bring to a boil. Reduce heat and simmer until meat is almost tender, about 1 hour.

Add vegetables to stew and simmer uncovered until beef and vegetables are tender and gravy thickens slightly, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Reheat over medium high heat before serving.)

Thank you Gerri Gilliland!