Ingredients
3lbsbeef chuck roastboneless, trimmed and cut into thick 1½-inch pieces
Salt and pepperto season
4tbspolive oilplus more if needed
2mediumbrown onionschopped
1tbspgarlicminced
3largecarrotspeeled and chopped into thick slices
2celery stalkschopped into thick pieces
4largepotatoesquartered
¼cupplain flour
1½cupsGuinness Beer
3tbsptomato paste
1tbspbrown sugaroptional
4cupsbeef brothor beef stock
1½tspdried thyme
salt and pepperextra to season
2tbspfresh parsleychopped
Preparation
Adjust oven rack to lower-middle position and preheat oven to 325 degrees F or 160 degrees C.
Season beef generously with salt and pepper.
Heat oil in a dutch oven or a heavy-based, oven-proof pot over medium-high heat.
Sear beef in batches of three or four until browned all over. Transfer to a warm plate.
Add onion and garlic to the pan juices; sauté until soft and transparent.
Add the carrots, celery, and potatoes, and cook for a further 2 minutes.
Stir the flour into the vegetables in the pan, coating them evenly.
Cook, stirring occasionally, for a further 2 minutes.
Pour in the Guinness; mix well to dissolve flour, then add the tomato paste, brown sugar, broth and thyme, scraping up any browned bits on the bottom of the pot with a wooden spoon.
Bring to a simmer and cook for about 5 minutes or until slightly thickened.
Add the beef back into the pot along with any juices released.
Partially cover the pot, transfer to the oven, and bake for 2½ to 3 hours. Stir stew twice through cooking.
Carefully remove from the oven, and season with salt and pepper, if desired.
Garnish with parsley and serve with mashed potatoes.
