Browned cubes of beef stew meat simmer until tender and flavorful in a stew made with Irish dark beer, potatoes, and carrots.
Preparation Time
20 mins
Cooking Time
3 hr
Total Time
3 hr 20 mins
Calories
415 Calories
Recipe Instructions
Step 1
Preheat oven to 275 degrees F (135 degrees C).
Step 2
Heat olive oil and bay leaves in a 6-quart oven-proof pot over high heat. Place 1/4 cup flour in a shallow bowl, press beef cubes into flour, and sear beef in the hot oil until the meat has a browned crust, about 3 minutes per side. Cook and stir onions with beef until onions are translucent, 5 more minutes. Reduce heat to low.
Step 3
Combine garlic, thyme, and rosemary leaves with 2 tablespoons flour in a small bowl; stir flour mixture into beef and onions until thoroughly combined. Pour beer and beef stock into mixture, stir to combine, and bring to a simmer. Cook, stirring often, until thickened, about 5 minutes. Mix potatoes, carrots, and parsley into beef and sauce; cover pot.
Step 4
Braise stew in the preheated oven until potatoes are cooked through and beef is tender, about 3 hours; stir occasionally. Season with salt and black pepper.
Ingredients
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 teaspoon dried thyme
2 tablespoons chopped parsley
salt and ground black pepper to taste
2 cloves garlic, minced
3 bay leaves
1 cup beef stock
¼ cup all-purpose flour, or as needed
1 teaspoon dried rosemary leaves
2 yellow onions, quartered
2 pounds beef stew meat, cut into 1 1/2-inch cubes
1 (15 ounce) can Irish stout beer (such as Guinness®)
