Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 2 tbsp (15g) all-purpose flour
  • 1 tbsp (15g) tomato paste
  • 1 (14.9 oz/440ml) can Guinness stout
  • 4 cups (950ml) beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 lb (450g) Yukon gold potatoes, peeled and quartered
  • 1 lb (450g) parsnips, peeled and chopped (optional)
  • 1 cup (150g) frozen peas
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season the beef with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.
  2. Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  3. Stir in the flour and tomato paste. Cook for 1-2 minutes, stirring constantly.
  4. Gradually pour in the Guinness stout, scraping up any browned bits from the bottom of the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaf.
  5. Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 2.5 hours, or until the beef is very tender.
  6. Add the potatoes and parsnips (if using) to the stew. Continue to simmer, covered, for another 30 minutes, or until the potatoes are tender.
  7. Stir in the frozen peas during the last 5 minutes of cooking. Remove the bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.