Ingredients

The following ingredients have 9 Servings
  • Olive oil for browning
  • 3-4 pounds boneless chuck roast (trimmed)
  • 2 tsp kosher salt (plus more to taste)
  • 1/2 tsp freshly ground black pepper (plus more to taste)
  • 1 large onion (chopped)
  • 6 garlic cloves (chopped)
  • 1 1/2 tsp Worcestershire sauce
  • 1 bottle (11-12 oz Guinness Beer)
  • 4 TB tomato paste
  • 4 cups regular strength beef broth
  • 4 cups sliced carrots (peeled and sliced into 1/2-inches)
  • 2 cups sliced celery (sliced into 1/2-inches)
  • 1 TB freshly chopped rosemary
  • 2 large bay leaves
  • 1 pound whole bite-size baby potatoes (1-inch diameter each)

Instruction

  • Use paper towels to thoroughly pat-dry the beef roast, removing any excess moisture. Cut into 1 to 1 1/2-inch thick cubes. Season with 2 tsp kosher salt (not table salt) and 1/2 tsp freshly ground black pepper. Toss to coat all sides with seasoning.
  • In a large heavy pot, heat 3 TB olive oil over high heat, until very hot. Brown the beef cubes in batches, taking care not to overcrowd the pieces. Brown all sides of beef cubes, turning them over as they brown; Continue to heat up more oil for browning as needed. Transfer all browned beef pieces to a separate bowl.
  • Using same pot with browned bits still on the bottom, heat up more oil and stir in the onions and garlic. Stir 2-3 minutes until translucent and aromatic. Gently pour in the beer and Worcestershire sauce, stirring to combine. Add tomato paste, beef broth, carrots, celery, and return the browned beef to the pot. Stir gently to ensure all veggies and beef are submerged in broth. Sprinkle in the fresh rosemary and bay leaves.
  • Bring mixture to a low boil, cover and allow to simmer 2 hours. After 2 hours, uncover and stir in the baby potatoes. Bring back to a low boil and allow to simmer another 45 minutes until the beef and potatoes are to your desired tenderness. Once done, taste and season with additional kosher salt and black pepper if desired. Remove bay leaves and let stew sit for 10 minutes to allow grease to rise to the top; skim off excess grease and serve warm.