Guinness Irish Stew

Recipe View In a large bowl, toss the beef cubes with 2 tablespoons of vegetable oil to ensure even coating. (Prep time: 5 minutes)

Recipe View In a separate bowl, whisk together the flour, salt, black pepper, and cayenne pepper. Dredge the beef cubes in the flour mixture, pressing gently to ensure they are fully coated. (Prep time: 10 minutes)

Recipe View Heat 1/4 cup of vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the coated beef cubes until browned on all sides. This step is crucial for developing rich flavor. (Cook time: 20-30 minutes)

Recipe View Remove the browned beef from the skillet and set aside. Add the chopped onions and crushed garlic to the same skillet and cook, stirring occasionally, until softened and lightly browned. (Cook time: 8-10 minutes)

Recipe View Stir in the tomato paste and a teaspoon of water to loosen. Cook for 2-3 minutes, stirring constantly, until the tomato paste deepens in color and becomes fragrant. (Cook time: 2-3 minutes)

Recipe View Pour half of the Irish stout into the skillet with the onion mixture. Bring to a boil, scraping up any browned bits from the bottom of the pan to deglaze and add depth of flavor. (Cook time: 5 minutes)

Recipe View Transfer the onion and stout mixture to the Dutch oven with the browned beef. Add the remaining Irish stout and the sprigs of fresh thyme. (Prep time: 2 minutes)

Recipe View Cover the Dutch oven, reduce the heat to low, and simmer for 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking. (Cook time: 2 hours)

Recipe View Add the chopped potatoes and carrots to the stew. Cover and continue to simmer for another hour, or until the potatoes and carrots are tender. Stir every 20 minutes to ensure even cooking. (Cook time: 1 hour)

Recipe View Taste and adjust seasoning as needed. Remove the thyme sprigs before serving. Garnish with freshly chopped parsley. (Prep time: 2 minutes)