Irish Beef and Guinness Stew

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 large carrots, peeled and sliced
• 3 celery stalks, chopped
• 4 cups beef broth
• 1 bottle (11.2 oz) Guinness stout beer
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme leaves
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• 3 large potatoes, peeled and diced
• Fresh parsley, chopped for garnish

Directions:

1. Preheat a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. Pat beef cubes dry with paper towels and season generously with salt and pepper.
3. Add vegetable oil to the pot and brown beef in batches for about 4-5 minutes per batch until deep brown on all sides. Remove beef and set aside.
4. Reduce heat to medium and add butter. Sauté onions, carrots, and celery for 6-7 minutes until softened.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Return beef to the pot. Sprinkle flour over the meat and vegetables and stir well to coat, cooking for 2 minutes to remove raw flour taste.
7. Stir in tomato paste, then slowly pour in Guinness stout while scraping the bottom of the pot to deglaze.
8. Add beef broth, thyme, and bay leaves. Stir to combine.
9. Bring stew to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour.
10. Add diced potatoes, cover again, and continue simmering for 30-40 minutes until beef is tender and potatoes are cooked through.
11. Remove bay leaves. Adjust seasoning with salt and pepper.
12. Ladle stew into bowls and garnish with chopped fresh parsley before serving.