Ingredients:

  • 2.5 lbs (1.1 kg) Beef chuck, cut into 1-inch cubes
  • 2 tablespoons Olive oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 2 tablespoons All-purpose flour
  • 1 large Yellow onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 4 cloves Garlic, minced
  • 1 tablespoon Tomato paste
  • 1 (14.9 oz / 423 g) can Beef broth
  • 1 bottle (11.2 fl oz / 330 ml) Guinness stout
  • 2 Bay leaves
  • 1 teaspoon Dried thyme
  • 1 lb (450g) Potatoes, peeled and cut into 1-inch cubes
  • 1 lb (450g) Turnips, peeled and cut into 1-inch cubes (Optional)
  • 2 tablespoons Fresh parsley, chopped (for garnish)
  • 1 Tablespoon Cornstarch
  • 2 Tablespoons Cold water

Instructions:

  1. Season beef cubes with salt and pepper. Dredge in flour, shaking off excess.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and tomato paste and cook for 1 minute more.
  4. Pour in beef broth and Guinness, scraping the bottom of the pot to loosen any browned bits (fond).
  5. Return the beef to the pot. Add bay leaves and thyme. Bring to a simmer, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until beef is very tender.
  6. Add potatoes and turnips (if using) to the stew. Continue to simmer for another 30-45 minutes, or until vegetables are tender.
  7. Mix cornstarch with cold water to create a slurry. Stir the slurry into the stew and simmer until thickened, about 2-3 minutes.
  8. Remove bay leaves. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.