Irish Stew Recipe

3 tbsp olive oil
3 lb. beef steak, well trimmed and cut into 2-inch pieces
Salt and pepper
2 medium onions, cut into 1-inch-thick wedges
4 cloves garlic, chopped
1 lb. medium carrots, cut into 1-inch pieces 
12 oz. medium parsnips, cut into 1-inch pieces
3 tbsp. all-purpose flour
1 can of Guinness
chicken broth
6-ounce can tomato paste
1 lb. potatoes, cut into 1-inch pieces
8 sprigs fresh thyme, tied together
2 bay leaves
Bunch flat-leaf parsley, roughly chopped

METHOD

1. Heat 2 tablespoons oil in Dutch oven on medium-high. Season beef with 1/2 tsp each salt and pepper. Working in batches, cook beef, turning occasionally, until browned, 4 to 5 minutes, adding more oil as necessary; transfer to bowl. 
2. Reduce heat to medium, add remaining tablespoon oil, then onions and cook, covered, stirring occasionally, 5 minutes. Stir in garlic, carrots, and parsnips and cook, stirring occasionally, 3 minutes.
3. Sprinkle with flour and cook, stirring, 2 minutes. Add stout and cook, scraping up any browned bits, 1 minute, then stir in broth and tomato paste. 
4. Return beef and any juices to pot along with potatoes, thyme, and bay leaves and simmer, covered, 11/2 hours. (Alternatively, transfer to 325°F oven and bake, covered, 2 hours.) Remove lid and cook, uncovered, until beef is very tender, 45 to 60 minutes. (If baking, uncover and bake 45 minutes.) Discard thyme and bay leaves. Season with salt and pepper if desired. Serve sprinkled with parsley. 

 

Recipe originally found at: https://www.goodhousekeeping.com/food-recipes/a38868532/guinness-beef-stew-recipe/