Ingredients

The following ingredients have 4 Servings
  • 2 tbsp vegetable oil
  • 3 pounds beef chuck (trimmed, cut into bite-size chunks)
  • salt and pepper
  • 1 large yellow onion (peeled and diced)
  • 4 cloves minced garlic
  • 1/3 cup all-purpose flour
  • 12 ounce Guinness Stout Beer
  • 4 cups beef stock
  • 2 cups baby carrots (cut diagonally into bite-size pieces)
  • 2 pounds Yukon Gold potatoes (washed, cut into bite-size pieces)
  • 3 tbsp tomato paste
  • 1 medium bay leaf
  • 1 tsp dried thyme

Instruction

  • Trim and cut beef into bite-size chunks. Sprinkle with salt and pepper.
  • In large pot or dutch oven, heat 1 TBSP oil over medium-high heat until shimmering. Add beef chunks in batches and cook 4 -5 minutes until browned on all sides. Add additional oil as needed. Do not overcrowd. Remove to a plate.
  • Into remaining oil in pot, add the onions and saute until translucent and soft. Add the garlic and cook 1 minute until fragrant. Sprinkle mixture with flour and cook until thickened, about 1 additional minute. Pour beer into pot, scraping up any browned bits from bottom of pot as you stir. Add tomato paste and stir until mixed into liquid.
  • Add stock, carrots, potatoes, bay leaf and thyme. Stir to combine. Bring stew to a low boil, then reduce heat to simmer. Cover and simmer for 2 to 2-1/2 hours until beef and vegetables are tender. If stew is too thick, add additional beef stock or water to thin.
  • Ladle stew into serving bowls and salt and pepper to taste.