Tender beef simmered with potatoes, carrots, onions, and Irish herbs for a cozy meal.
# What You'll Need:
→ Meats
01 - 3.3 pounds beef chuck, cut into 2-inch cubes
→ Vegetables
02 - 4 large potatoes, peeled and cut into chunks
03 - 4 large carrots, peeled and sliced
04 - 2 large onions, chopped
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
→ Liquids
07 - 5 cups beef stock (gluten-free if required)
08 - 1 bottle (approximately 11.2 fl oz) Guinness stout or other dark beer (optional; omit for gluten-free)
09 - 2 tablespoons tomato paste
10 - 2 tablespoons Worcestershire sauce (gluten-free if required)
→ Herbs & Spices
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - Salt and freshly ground black pepper, to taste
→ For Searing & Garnish
15 - 3 tablespoons vegetable oil
16 - 2 tablespoons fresh parsley, chopped (for garnish)
# How to Make It:
01 - Pat the beef cubes dry and season evenly with salt and black pepper.
02 - Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding more oil if necessary, then transfer browned beef to a plate.
03 - Add onions and celery to the pot; cook while stirring until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor.
05 - Pour in Guinness stout if using, scraping up browned bits from the bottom of the pot. Allow to simmer for 2 minutes.
06 - Return beef to the pot. Add carrots, potatoes, bay leaves, thyme, rosemary, beef stock, and Worcestershire sauce. Stir well to combine.
07 - Bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender and vegetables are soft.
08 - Remove bay leaves and adjust seasoning with salt and pepper to taste.
09 - Ladle hot stew into bowls and garnish with chopped fresh parsley.
