A comforting blend of beef, potatoes, carrots, and herbs slowly cooked for deep, hearty flavor.
# Components:
→ 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 required
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 required
→ 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
# Directions:
01 - Pat beef cubes dry and season evenly with salt and freshly ground black pepper.
02 - Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, adding oil as needed. Transfer browned beef to a plate.
03 - Add chopped onions and sliced celery to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
04 - Stir in tomato paste and cook for 1 minute to develop flavor.
05 - Pour in Guinness stout if using, scraping up browned bits from the bottom. Let simmer for 2 minutes to reduce slightly.
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 simmer for 2 to 2.5 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
08 - Remove bay leaves, taste, and adjust seasoning with salt and pepper as needed.
09 - Ladle stew into bowls and garnish with chopped fresh parsley. Serve hot.
