Chef’s Tip: Simmering tough, less expensive cuts of beef, like chuck or round, in liquid can make them deliciously tender.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 tbsp grape-seed oil</li>
<li>1 1/2 lbs stewing beef</li>
<li>1 large yellow onion, diced</li>
<li>1 lb small potatoes, halved</li>
<li>2 large carrots, chopped</li>
<li>2 celery stalks, sliced</li>
<li>1/2 tsp salt</li>
<li>3 garlic cloves, sliced</li>
<li>2 tbsp tomato paste</li>
<li>2 tsp dried thyme</li>
<li>1/4 tsp black pepper</li>
<li>1/4 tsp red chili flakes</li>
<li>1 1/2 cups Guinness beer</li>
<li>1 cup beef broth</li>
<li>1 tbsp Worcestershire sauce</li>
<li>1/2 cup chopped fresh parsley </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Heat oil in a large saucepan over medium-high heat. Add beef and cook until browned. Remove beef from pan and set aside. Set heat to medium.</li>
<li>Place onion, potatoes, carrots, celery, and salt in pan and heat 5 minutes. Add garlic, tomato paste, thyme, pepper, and chili flakes to pan and heat 1 minute.</li>
<li>Add beer, bring to a boil, and scrape up any browned bits on bottom of pan. Simmer uncovered for 5 minutes.</li>
<li>Add broth, beef, and Worcestershire sauce to pan. Bring to a boil, reduce heat to low, cover, and gently simmer for 40 minutes.</li>
<li>Garnish with parsley and serve.</li>
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