Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 tsp salt and pepper
  • 1.5 lbs stewing beef
  • 1 onion (medium)
  • 3-4 sprigs thyme (or 1 tsp dried thyme)
  • 1 clove garlic
  • 2 tbsp flour
  • 2 cup water (or beef stock, divided )
  • 440ml/1 can Guinness (or other stout)
  • 1 bay leaf
  • 4 carrots (medium)
  • 4 waxy potatoes such as red potatoes (medium)

Instruction

  • Preheat the oven to 160C/300F
  • Heat the olive oil in a large Dutch oven/cast iron casserole pot and brown the beef chunks seasoned with salt and pepper over medium heat until golden. Do this in batches to avoid overcrowding. 
  • Move the browned beef to one side of the pot and lower the heat, then add chopped onions and thyme, cook over low heat for 8-10 minutes until tender. Then add minced garlic and cook briefly for 30 seconds. 
  • Add the flour and stir the beef, so it's coated, then add the water or beef stock if using and scrape the bottom of the pot with a spatula to release the brown bits at the bottom. Add the Guinness, one or two bay leaves, turn the heat up and bring to a boil. Then cover with a lid and put in the preheated oven for 1 hour. 
  • After one hour take out of the oven and add carrots and potatoes cut into large chunks to the pot, stir and add 1 cup of water, cover with a lid and continue cooking the stew in the oven for 1.5 hours. Take the lid off for the last 10 minutes of cooking. 
  • Serve with bread and sprinkled with some fresh parsley for more flavour.