Ingredients
- 3 pounds beef chuck cut into 1-inch cubes
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 medium onions chopped
- 5 cloves garlic minced
- 3 tablespoons all-purpose flour
- 14.9 ounces Guinness beer
- 4 cups beef broth
- 4 medium carrots peeled and cut into 1-inch pieces
- 1 1/2 pounds Yukon gold potatoes peeled and cut into 1-inch pieces
- 2 1/2 tablespoons tomato paste
- 2 bay leaves
- 1 1/4 teaspoons dried thyme
- Chopped fresh parsley for garnish
Instructions
- Season beef with salt and pepper. Heat 1 tablespoon olive oil in a large pot over high heat. Add half of the beef and sear until browned on all sides. Transfer to a plate. Repeat with remaining beef and oil.
- Reduce heat to medium. Add onions and garlic, cooking until onions are softened. Stir in flour and cook for 1 minute.
- Pour in Guinness and scrape up any browned bits from the pot. Stir in beef broth, carrots, potatoes, tomato paste, bay leaves, and thyme. Return beef to the pot. Bring to a boil, then reduce heat and simmer for 2 hours.
- Discard bay leaves. Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
