Braised Beef and Guinness Stew with Root Vegetables

Ingredients

• 900 g beef chuck, cubed
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 2 unit yellow onions, sliced
• 4 unit garlic cloves, minced
• 3 tbsp tomato paste
• 3 tbsp all-purpose flour
• 1,5 cup Guinness stout
• 3 cup beef stock
• 6 unit fresh thyme sprigs
• 2 unit bay leaves
• 3 unit carrots, chunked
• 500 g Yukon Gold potatoes, chunked
• 1 tbsp Worcestershire sauce

Instructions

1. 1

   Pat 2 lb cubed beef chuck completely dry, then season generously with salt and pepper.

2. 2

   Heat 2 tbsp vegetable oil in a Dutch oven over medium-high until shimmering, then sear beef in batches for 3-4 minutes per side until deeply browned. Transfer to a plate.

3. 3

   Reduce heat to medium, add butter, then cook sliced onions for 10 minutes until caramelized and golden.

4. 4

   Stir in minced garlic and tomato paste, cooking for 2 minutes until brick red and fragrant.

5. 5

   Sprinkle in flour and stir 1 minute to cook out the raw taste.

6. 6

   Deglaze with Guinness stout, scraping up all the browned fond from the bottom.

7. 7

   Return beef with its juices, add beef stock, thyme sprigs, and bay leaves, then bring to a bare simmer.

8. 8

   Cover and braise in a 325°F (160°C) oven for 90 minutes.

9. 9

   Add chunked carrots and potatoes, then continue braising uncovered for 45 minutes until beef is fork-tender and the sauce is glossy.

10. 10

    Stir in Worcestershire, adjust seasoning, and rest 10 minutes before serving.