INGREDIENTS:
2 lbs stewing beef, cut into cubes
Salt and pepper, to taste
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 onions, chopped
4 cloves garlic, minced
4 carrots, peeled and sliced
3 stalks celery, sliced
1 lb potatoes, peeled and cut into chunks
2 cups beef broth
1 cup Guinness beer (or other stout)
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
Chopped fresh parsley, for garnish (optional)
DIRECTIONS:
Prepare Beef:
Season the beef cubes with salt and pepper. Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until evenly browned on all sides. Remove the beef and set aside.
Cook Vegetables:
Add the remaining 1 tablespoon of oil to the pot. Add the onions and cook until softened, about 5 minutes. Add the garlic, carrots, and celery, and cook for another 5 minutes, stirring occasionally.
Combine Ingredients:
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes. Gradually stir in the beef broth and Guinness beer, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaf.
Simmer Stew:
Return the browned beef to the pot. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together, stirring occasionally.
Add Potatoes:
Add the potatoes to the stew and continue to simmer, uncovered, for an additional 30 minutes, or until the potatoes are cooked through and the stew has thickened to your desired consistency.
Serve:
Remove the bay leaf before serving. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 3 hours
Kcal: 450 kcal | Servings: 6 servings