Set up your BBQ for indirect cooking or your fire so you have a safety zone you can move the pot to if the fire is too hot. You want a medium heat.
Add a pinch of salt and pepper to flour. Toss beef cubes with seasoned flour in a sealable bag. Shake off the excess flour.
Heat 1 tablespoon of oil in a large heavy-bottomed pot and brown half the beef over a medium-high heat for 5 minutes, turning to brown evenly.
Transfer browned beef onto a plate and continue cooking remaining beef.
Heat remaining oil in the pot and add the carrots, parsnips, potatoes, onions, garlic and thyme then sauté for 10 minutes over a medium heat.
Add browned beef, ¾ of the stock, stout and Worcestershire sauce to the pot. Scape all the bits off the bottom of the pan to incorporate into the stew
Drizzle in maple syrup to add some sweetness and offset the bitterness of the stout. This is to taste so add a little, taste and decide if you want some more in it. Start with about 2 tablespoons.
Simmer over medium heat for an additional 20 minutes or until vegetables are fork-tender and meat is soft then season with salt and pepper to taste.
Whisk corn starch and remaining stock in a cup and stir into stew. This will thicken the liquid up to an almost gravy like consistency.
Serve hot with focaccia on the side.
Recipe by The Artisan Grill
