Ingredients
2tbspolive oildivided
3lbsbeef chuck roasttrimmed of excess fat and cut into bite-sized pieces
Kosher salt
freshly-cracked black pepper
1white onionor yellow, large, peeled and diced
4garlic clovespeeled and minced
⅓cupflour
12ozGuinness beer
4cupsbeef stock
3carrotslarge, peeled and diagonally sliced into bite-sized pieces
1.5lbsYukon gold potatoescut into bite-sized pieces
3tbsptomato paste
1bay leaf
½tspdried thyme
fresh parsleychopped, optional garnish
Preparation
Season beef with a few generous pinches of salt and pepper.
Heat 1 tablespoon oil in a large stockpot over medium-high heat.
Add half of the beef to the pan. Cook until seared, turning the beef every 30 to 45 seconds or so until all sides are browned.
Remove beef from pan with a slotted spoon, and transfer to a clean plate.
Add an additional 1 tablespoon oil to the stockpot, and repeat this process with the remaining half of the beef, transferring it afterward to the plate as well.
Add the onion to the stockpot and saute for 5 minutes, stirring occasionally.
Add garlic and saute for 1 minute, stirring occasionally.
Stir in the flour until it has evenly coated the onions, and cook for 1 minute, stirring occasionally.
Gradually stir in the Guinness, and use a wooden spoon to scrape the bottom of the pan to loosen any brown bits.
Stir in the beef stock, carrots, potatoes, tomato paste, bay leaf, thyme, and the cooked beef and its juices.
Continue cooking until the stew reaches a simmer. Then cover and reduce heat to medium-low.
Simmer over low for 1 ½ hour, stirring occasionally, until the beef is tender and the potatoes are soft.
Remove bay leaf and season with additional salt and pepper, if needed.
Serve warm garnished with chopped parsley, and enjoy!
