Ingredients:

  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tbsp vegetable oil
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 large yellow onions, diced
  • 3 large carrots, sliced into thick rounds
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (440ml) Guinness Draught stout
  • 3 cups low-sodium beef stock
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb Yukon Gold potatoes, cut into chunks

Instructions:

  1. Pat the beef dry and toss with flour, salt, and pepper. Heat oil in the Dutch oven over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides. Remove meat and set aside.
  2. Lower heat to medium and melt butter. Add onions and carrots, sautéing until the onions are translucent. Stir in garlic and tomato paste, cooking for 2 minutes until the paste turns a dark brick red. Use the liquid from the stout to scrape up the brown bits (fond) from the bottom of the pot.
  3. Return the beef to the pot. Pour in the Guinness, beef stock, Worcestershire sauce, thyme, and bay leaves. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 hours.
  4. Add the potato chunks. Cover and continue simmering for another 45–60 minutes until the beef yields easily to a fork and the sauce has a glossy, thickened consistency.