Beef Stew

Serves: 6


  • 3 tablespoons olive oil
  • 3 pounds beef roast, trimmed of excess fat and cut into bite sized pieces
  • 3 tablespoons kosher salt and freshly-cracked black pepper
  • 1 large onion, large diced
  • 4 cloves garlic, smashed
  • 1/4 cup all-purpose flour
  • 1 (12 ounce) bottle Guinness beer
  • 4 cups beef stock
  • 3 large carrots, medium dice
  • 1 1/2 pounds Yukon gold potatoes, medium diced
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 1 tablespoons Worcestershire sauce
  • 1 tablespoon each fresh thyme, rosemary, parsley chopped


  1. Season the beef with salt and pepper.
  2. Heat one tablespoon oil in a large stockpot over high heat.
  3. Add half of the beef to pan and sear, developing a good brown sear on the bottom, repeating on multiple sides.
  4. Transfer the beef to a clean plate.
  5. Add an additional one tablespoon oil to the pot, add the remaining beef, sear, and transfer to a clean plate.
  6. Reduce heat to medium-high and add the remaining tablespoon of oil.
  7. Add onion and sauté for five minutes, stirring occasionally.
  8. Add garlic and sauté for one minute, stirring occasionally.
  9. Stir in the flour and cook and stir for one minute.
  10. Pour in the Guinness and use a wooden spoon to scrape the bottom of the pan to lift up brown bits.
  11. Stir in the beef stock, carrots, potatoes, tomato paste, bay leaf, Worcestershire, herbs and the cooked beef and juices.
  12. Cover the pot and simmer on low for 1 1/2 hours, stirring occasionally, until the beef is completely tender and the potatoes are soft.
  13. Serve warm, with some warm crusted bread.