Ingredients:
3 tbsp. extra-virgin olive oil, divided
2 lb. beef chuck stew meat, cubed into 1" pieces
Kosher salt as needed
Freshly ground black pepper as needed
1 onion, chopped
2 medium carrots, peeled and cut into rounds
2 stalks celery, chopped
3 cloves garlic, minced
3 medium russet potatoes, peeled and cut into large chunks
4 cup low-sodium beef broth1 (16-oz.) bottle Guinness
3 tsp.fresh thymeFreshly chopped parsley, for serving
Methods:
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In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate.
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In the same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft. Season with salt and pepper. Add crushed garlic and cook until fragrant.
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Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme. Bring it to a boil, then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, around 30 minutes, though leaving it for longer can allow the beef to be more tender.
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Garnish with parsley before serving.
