Ingredients:
2 lbs (900g) stewing beef, cut into chunks
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
Salt and pepper to taste
2 onions, chopped
2 cloves garlic, minced
4 carrots, sliced
4 potatoes, peeled and cubed
2 cups beef broth
1 cup stout beer or beef stock
2 tablespoons tomato paste
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
Chopped fresh parsley for garnish (optional)
Directions:
In a bowl, season the beef chunks with salt and pepper. Coat them with flour, shaking off any excess.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding the pot. Set aside.
In the same pot, add a bit more oil if needed. Sauté the onions and garlic until softened.
Return the beef to the pot. Add carrots, potatoes, beef broth, stout beer (or beef stock), tomato paste, thyme, and bay leaves. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2-2.5 hours, stirring occasionally, until the beef is tender and the flavors meld together.
Remove the bay leaves and thyme sprigs. Adjust seasoning if needed.
Serve the stew hot, garnished with chopped fresh parsley if desired.
Prep Time: 20 minutes | Cooking Time: 2-2.5 hours | Total Time: 2 hours 20 minutes – 2 hours 50 minutes
Servings: Serves 6
Kcal: Approximately 400 kcal per serving
