Ingredients

The following ingredients have 10 Servings
  • 2 pounds beef stewing meat (trimmed and cut into 2-3 inch cubes)
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 4 tablespoons vegetable oil
  • 2 cups beef broth
  • 2 tablespoons butter (unsalted)
  • 1 medium onion (peeled and diced)
  • 1 small onion (cut into quarters)
  • 5 cloves garlic (minced)
  • 4 cloves garlic (whole)
  • 2 tablespoons Worcestershire sauce
  • 3 cups Guinness Beer
  • 3 bay leaves
  • 1 bunch of fresh rosemary
  • 4 medium carrots (peeled and cut into 1/4-inch rounds)
  • 1 cup celery (diced)
  • 1 pound mini red potatoes (peeled and cut into halves)
  • Fresh parsley (for garnish)

Instruction

  • Add beef chunks to a large bowl, and sprinkle with flour, salt, and black pepper. Toss to combine.
  • Add a heavy-duty, oven safe large pot or Dutch oven over medium-high heat and add 2 tablespoons of oil. Once the oil is simmering, add the beef a few pieces at a time into one layer, making sure to not overcrowd the pieces.
  • Brown, turning the pieces on all sides, for about 5 minutes per batch. Remove from pot and transfer to a plate, cover with foil. Add another 2 tablespoons of oil to the pot and cook another batch of beef.
  • Once done cooking the beef, reduce the heat to medium and add the beef broth the pot. Use a wooden spoon to scrape well the bits that stuck to the bottom of the pot.
  • Add two tablespoons of butter and melt it.
  • Add the diced onion and minced garlic, stir and cook for 1 minute.
  • Add Worcestershire sauce and add the Guinness beer and stir.
  • Add back beef chucks. Add the quartered onion, whole garlic cloves, bay leaves and fresh bunch of rosemary.
  • Cover and cook on low heat, skimming broth from time to time, until the beef is tender, for about 1 1/2 hours.
  • Preheat oven to 300 degrees F.
  • Discard the rosemary and bay leaves.
  • Add the carrots, celery, and potatoes. Stir to combine.
  • Cover and cook in the preheated oven for about 1 hour, or until the veggies are tender. If needed, add broth or water if the stew is dry.
  • Remove the stew from oven, taste and adjust for salt and pepper. If you prefer the stew to be thicker, we like to add a cornstarch and water slurry to thicken it, 1 tablespoon cornstarch dissolved into 3 tablespoons of water.
  • Serve the stew warm, garnished with freshly chopped parsley.