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Ingredients:
1 lb beef stew meat, cubed
4 cups beef broth
1 cup Guinness beer (substitute with beef broth or apple juice)
4 large potatoes, peeled and diced
3 large carrots, sliced
1 large onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp olive oil
2 tbsp flour
Instructions:
In a large pot, heat olive oil over medium heat. Add beef stew meat, season with salt and pepper, and brown on all sides.
Sprinkle flour over the meat and stir to coat evenly. Cook for another 2 minutes.
Add chopped onions and garlic to the pot, cooking until softened.
Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Mix well.
Pour in beef broth and substitute for Guinness, scraping up any browned bits from the bottom of the pot.
Add potatoes and carrots. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, until the meat and vegetables are tender.
Adjust seasoning with salt and pepper to taste before serving.
Notes:
For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
Serve with a side of crusty bread or soda bread for a complete meal.
Prep Time: 20 mins | Cooking Time: 2 hours | Total Time: 2 hours 20 mins | Kcal: 400 per serving | Servings: 4-6