Heat a large oven safe dutch oven or pot (with a lid) over medium-high heat. Add beef and sear on all sides until golden brown, about 5 minutes per side. Transfer to a plate, and wipe out any excess grease.
Add onions, carrots, and celery to the pot. Sauté for about 10 minutes.
Add in tomato paste and stir until veggies are coated. Add in parsnips, potatoes, thyme, salt, and reserved seared meat. Pour in chicken broth and Guinness, and stir well.
Cover and transfer to the preheated oven. Cook for two hours until broth has thickened and meat & veggies are tender.
Serve with fresh chopped parsley if desired. Enjoy!
Notes
*You can use any cut of beef desired. Eye of round, top round roast or bottom round roast are all good choices.*Be sure to cut your beef across the grain. It helps me to cut it on a diagonal to prevent any pieces from being cut with the grain. Cutting with the grain can cause your meat to be tough.*This would be really good with mushrooms. Use 8 ounces of sliced mushrooms (about 3 cups). Add in with the onions, carrots, and celery.*Look for smaller parsnips, and peel them if they are extra fibrous (usually bigger ones).