Rich and Flavorful Guinness Beef Stew with Potatoes

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Collin D

1 cup (250ml) homemade chicken stock or low-sodium broth (see note)

4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon; 30g) (see note)

4 tablespoons (60ml) vegetable oil, divided

3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks

Kosher salt and freshly ground black pepper

1 ¼ pounds carrots (500g; about 3 large carrots), ½ pound (250g) peeled and split lengthwise, ¾ pound (350g) cut into large dice (about 1 ½ cups)

6 ounces parsnips (175g; about 2 small), half peeled and split lengthwise, half cut into large dice (about ½ cup)

1 pound yellow onions (500g; about 4 medium), half peeled and split in half through the root, half cut into large dice (about 1 cup)

4 medium cloves garlic, lightly crushed

¼ cup (60ml) espresso or strong brewed coffee

1 ounce (30g) bittersweet chocolate

2 (15-ounce) cans Guinness Draught beer (900ml)

1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)

1 tablespoon (15ml) Asian fish sauce

1 tablespoon (15ml) soy sauce

1 tablespoon (15ml) Worcestershire sauce

2 tablespoons (20g) all-purpose flour

8 ounces small waxy potatoes (225g; about 20), such as baby Yukon Golds

Minced flat-leaf parsley leaves and tender stems, for garnish

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