Ingredients:

  • 2 pounds (900g) beef chuck, cut into 1-2 inch cubes
  • 1 tablespoon (15ml) vegetable oil
  • 1 large onion, diced
  • 2 carrots, sliced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tablespoons (30g) tomato paste
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 (14 oz / 400ml) can Guinness stout
  • 4 cups (960ml) beef broth
  • 2 bay leaves
  • 1 teaspoon (5g) dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Cut beef into cubes and season with salt and pepper. Dice, slice, and chop all vegetables.
  2. Heat oil in Dutch oven over medium-high heat. Add beef in batches and brown on all sides, about 5-7 minutes per batch. Remove and set aside.
  3. In the same pot, add onions and sauté until translucent. Stir in carrots, celery, and garlic; cook for 3-5 minutes.
  4. Stir in tomato paste and Worcestershire sauce, cooking for another 2 minutes.
  5. Add Guinness, scraping the bottom to release browning bits. Return beef to pot, add beef broth, bay leaves, and thyme. Bring to a boil.
  6. Reduce heat to low, cover, and let simmer for 1.5 - 2 hours, or until beef is tender.
  7. Adjust seasonings with salt and pepper. Discard bay leaves before serving.