Ingredients:

  • 2 lbs beef chuck, trimmed of excess fat and cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 can (14.9oz) Guinness Extra Stout
  • 3 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp all-purpose flour
  • 3 large carrots, peeled and sliced into thick coins
  • 1.5 lbs baby potatoes, halved
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 1 tsp dried thyme
  • salt to taste
  • black pepper to taste
  • 1 cup fresh parsley, chopped

Instructions:

  1. Pat the beef dry with paper towels and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until a deep mahogany crust forms on all sides, then remove and set aside.
  2. Reduce heat to medium. Add onions, carrots, and celery; sauté until onions are translucent. Stir in minced garlic and tomato paste, cooking for 2 minutes until the paste turns a darker brick red.
  3. Sprinkle in the flour and stir for 1 minute. Pour in the Guinness, scraping the bottom of the pot to release the browned bits. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Return the beef and any juices to the pot.
  4. Bring to a boil, then reduce to a very low simmer. Cover and cook for 60 minutes. Stir in the potatoes and simmer for another 30 minutes until the beef is fork-tender and potatoes are soft.
  5. Stir in the chopped fresh parsley and serve warm.