Ingredients

The following ingredients have 4 Servings
  • 1 lb cubed stew beef
  • 2 tablespoons vegetable oil
  • Salt & pepper (to taste)
  • 12 oz Irish stout (such as Guinness [or substitute: 1.5 cups beef broth])
  • 2 cups beef broth
  • 2 cups water
  • 1 lb potatoes (cubed [tri-color young potatoes are lovely!])
  • 2 cups baby carrots
  • 1 15-oz can white beans (drained and rinsed, such as great northern or cannellini)
  • 4 oz small boiler onions (about 8 onions, quartered [substitute: 1 large onion, diced])
  • 2 garlic cloves (minced)
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • Garnish: 2 Tbsp. parsley leaves (chopped)

Instruction

  • Heat 2 tablespoons olive oil in a large stew pot over high heat. Add the stew beef cubes and cook on high for about 3 minutes, or until the beef is browned on one side. Season generously with salt and pepper. Turn the beef over and brown on the other side for about 3 minutes. 
  • Add the next 9 ingredients (Irish stout through fresh thyme) and bring the stew to a boil. Lower the heat, cover, and allow to simmer for 35-40 minutes, or until the stew has thickened, the vegetables are fully cooked, and the beef is tender. Remove from heat and garnish with fresh parsley leaves. Remove the cooked thyme and rosemary before serving.