Irish Cheddar and Beef Stew

Ingredients

• Beef chuck roast, cut into 1.5-inch cubes2 lbs
• All-purpose flour1/4 cup
• Salt1.5 tsp
• Black pepper1 tsp
• Butter2 tbsp
• Yellow onions, chopped2 large
• Garlic, minced3 cloves
• Carrots, peeled and cut into 1-inch chunks3 large
• Potatoes, peeled and cut into 1.5-inch cubes1.5 lbs
• Guinness stout1 pint (16 oz)
• Beef broth1.5 cups
• Heavy cream1/2 cup
• Irish cheddar cheese, grated1 cup
• Fresh parsley, chopped (for garnish)1/4 cup
• Sour cream (optional garnish)4 tbsp

Steps

1. 1

   Preheat oven to 325°F (160°C).

2. 2

   Pat the beef dry. In a bowl, toss beef cubes with flour, salt, and pepper.

3. 3

   Melt butter in a large Dutch oven over medium-high heat. Brown the beef in batches. Remove beef and set aside.

4. 4

   Add onions to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute.

5. 5

   Pour in the Guinness stout, scraping up browned bits. Bring to a simmer.

6. 6

   Return beef to the pot. Add beef broth. Bring to a simmer.

7. 7

   Cover and transfer to the oven. Bake for 1 hour.

8. 8

   Add carrots and potatoes. Stir. Cover and bake for another 1 hour, or until vegetables are tender.

9. 9

   Remove from oven. Stir in heavy cream and grated Irish cheddar cheese until cheese is melted and incorporated.

10. 10

    Season with additional salt and pepper to taste. Garnish with fresh parsley and a dollop of sour cream if desired before serving.