Tender beef cubes with potatoes, carrots, and herbs simmered in a rich, savory Irish-style broth.
# Ingredient List:
→ Meats
01 - 3.3 lbs 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 needed)
08 - 1 bottle Guinness stout or other dark beer (optional, omit for gluten-free)
09 - 2 tbsp tomato paste
10 - 2 tbsp Worcestershire sauce (gluten-free if needed)
→ Herbs & Spices
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - Salt and freshly ground black pepper, to taste
→ For Searing & Garnish
15 - 3 tbsp vegetable oil
16 - 2 tbsp fresh parsley, chopped (for garnish)
# Directions:
01 - Pat the beef cubes dry and season evenly with salt and pepper.
02 - Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches to avoid overcrowding, adding more oil if necessary. Transfer browned beef to a plate.
03 - Add chopped onions and sliced celery to the pot. Cook while stirring until softened, about 5 minutes. Add minced garlic and cook for 1 additional minute.
04 - Stir in tomato paste and cook for 1 minute to enhance flavor.
05 - Pour in Guinness stout if using, scraping the pot bottom to loosen browned bits. Simmer gently for 2 minutes.
06 - Return browned beef to the pot. Add sliced carrots, chunked potatoes, bay leaves, dried thyme, dried rosemary, beef stock, and Worcestershire sauce. Stir thoroughly to combine.
07 - Bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer for 2 to 2.5 hours, stirring occasionally, until beef is tender and vegetables are soft.
08 - Remove bay leaves. Taste the stew and adjust salt and pepper as needed.
09 - Ladle stew into bowls and garnish with chopped fresh parsley. Serve hot.
