Guinness Beef Stew

Ingredients:

Directions:

1. Dice the onions and mince the garlic. Set aside.
2. Trim excess fat from the beef roast (don’t take too much fat off) and slice into 2-inch cubes. Season with salt and pepper.
3. Heat 2 Tbsp vegetable oil in a Dutch oven or large pot over medium-high heat. Add the beef, working in batches, and cook until browned on the top and bottom, about 1-2 minutes per side. Remove the beef to a large bowl and repeat with the next batch. Not all the beef will fit at once and the beef will not be cooked through during this step. Add additional olive oil to the Dutch oven / pot as needed.
4. Reduce the heat to medium and add the onions. Cook until softened and translucent, about 2-3 minutes.
5. Add the garlic and cook until fragrant, about 30 seconds.
6. Add the flour and tomato paste and stir to coat the onions. Cook for 1 minute.
7. Add the bottle of Guinness and stir to combine. Use a wooden spoon to scrape the bottom to remove any bits stuck to the bottom. Bring to a simmer and cook until reduce by about half, 2-3 minutes.
8. Add the beef broth, Worcestershire, dried thyme, and bay leaf. Stir to combine. Add the beef and any juices from the bowl and stir to combine. Bring to a boil then reduce the heat to simmer. Vent the cover and simmer for 1 ½ hours, stirring occasionally.
9. After the 1 ½ hours, wash and peel the carrots then slice into 1-inch pieces. Wash the potatoes and cut into quarters. Add to the stew and stir to combine.
10. Vent the cover and simmer for an additional 30 minutes, stirring occasionally.
11. Ladle into bowls and garnish with fresh chopped parsley. Serve immediately, while hot. Enjoy!
12. Any leftovers should be cooled completely and stored in an airtight container in the fridge.