Traditional Beef and Guinness Stew

Ingredients

• Beef chuck roast, cut into 1.5-inch cubes2 lbs
• All-purpose flour1/4 cup
• Salt1.5 tsp
• Black pepper1 tsp
• Olive oil2 tbsp
• Yellow onions, chopped2 large
• Garlic, minced4 cloves
• Carrots, peeled and cut into 1-inch chunks3 large
• Celery stalks, cut into 1-inch chunks2
• Potatoes, peeled and cut into 1.5-inch cubes1.5 lbs
• Guinness stout1 pint (16 oz)
• Beef broth2 cups
• Tomato paste2 tbsp
• Worcestershire sauce1 tbsp
• Bay leaves2
• Fresh thyme sprigs4
• Fresh parsley, chopped (for garnish)1/4 cup

Steps

1. 1

   Preheat oven to 325°F (160°C).

2. 2

   Pat the beef dry with paper towels. In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.

3. 3

   Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove beef and set aside.

4. 4

   Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

5. 5

   Stir in the tomato paste and cook for 1 minute.

6. 6

   Pour in the Guinness stout, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

7. 7

   Return the beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and thyme sprigs. Stir to combine.

8. 8

   Bring the stew to a simmer on the stovetop, then cover the pot and transfer it to the preheated oven.

9. 9

   Bake for 1.5 hours, stirring occasionally.

10. 10

    Add the carrots, celery, and potatoes to the pot. Stir to combine. Ensure vegetables are mostly submerged in liquid; add a little water or broth if needed.

11. 11

    Cover and continue baking for another 1 to 1.5 hours, or until the beef and vegetables are tender.

12. 12

    Remove bay leaves and thyme sprigs. Season with additional salt and pepper to taste. Garnish with fresh parsley before serving.