Tender beef with potatoes, carrots, and onions simmered slowly in a rich, savory broth.
# What to Use:
→ 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 needed)
08 - 1 bottle Guinness stout or other dark beer (optional; omit for gluten-free)
09 - 2 tablespoons tomato paste
10 - 2 tablespoons Worcestershire sauce (gluten-free if needed)
→ 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 Prepare:
01 - Pat beef cubes dry and season evenly with salt and pepper.
02 - Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches, adding more oil as needed. Transfer browned pieces to a plate.
03 - Add chopped onions and sliced celery to the pot. Cook, stirring occasionally, until softened, approximately 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Stir in tomato paste and allow to cook for 1 minute to deepen flavor.
05 - Pour in Guinness stout if using, scraping the bottom to release browned bits. Simmer for 2 minutes.
06 - Return browned 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, then reduce heat to low. Cover and let simmer for 2 to 2.5 hours, stirring occasionally, until beef is fork-tender and vegetables are soft.
08 - Remove bay leaves. Adjust seasoning with additional salt and pepper if necessary.
09 - Serve hot, garnished with chopped fresh parsley.
