Ingredients

The following ingredients have 8 Servings
  • 2 pounds chuck beef (stewing beef, or lamb shoulder, trimmed and cubed)
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 large onion (chopped into ½" pieces)
  • 2 cups Guinness beer
  • 5 cups beef broth
  • 3 tablespoons tomato paste
  • 1 pound baby potatoes (halved)
  • 3 carrots (cut into ½" pieces)
  • 3 stalks celery (cut into ½" pieces)
  • ½ teaspoon dried rosemary (or 1 sprig fresh)
  • ½ teaspoon dried thyme (or 4 sprigs fresh)
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instruction

  • Combine flour, salt, & pepper in a bowl. Toss beef in flour mixture.
  • Heat olive oil in a large Dutch oven or pot. Shake off any excess flour and brown the beef in small batches. Remove and set aside in a bowl.
  • Add the onions to the pot and cook until they begin to soften, about 3 minutes. Remove and add to the beef cubes.
  • Pour the beer into the pot while scraping up any brown bits in the pan with a spatula. Stir in broth, tomato paste, and beef mixture. Bring to a boil, reduce heat to medium low, cover and let simmer for 45 minutes.
  • Add in all remaining ingredients except for the cornstarch and water and simmer an additional 45 minutes or until the beef is tender.
  • Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).