Morsels of tender beef with carrots and potatoes in a rich, slightly malty gravy.
- 2 pounds beef chuck, cut into 1 1/2 -inch cubes
- 4 tablespoons neutral flavored oil like avocado or canola, divided
- 1 large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 1 (12-ounce) bottle stout beer
- 2 cups beef stock (plus extra, if needed)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 or 2 bay leaves
- 1 teaspoon brown sugar
- 4 carrots, chopped into 1-inch pieces
- 3 medium potatoes, peeled and coarsely chopped into 1-inch pieces (can substitute turnip or rutabaga)
- Salt and Pepper
- Heat oven to 325 degrees Fahrenheit
- Dry the beef with a paper towel, and season generously with salt and ground black pepper.
- Heat 3 tablespoons of oil in a large skillet over medium heat. Brown beef in hot oil, then use a slotted spoon to remove them to a Dutch oven (or other oven-safe pot or casserole dish.) Set aside.
- Add remaining tablespoon of oil to the same skillet used to brown the beef. Add the onions and celery, and season with a pinch of salt. Fry the onions and celery, stirring frequently, until they start to soften and become lightly golden around the edges. Stir in minced garlic and cook for another minute.
- Add flour and tomato paste to the vegetable mixture, and cook for one additional minute, stirring continuously.
- Add beer into the skillet, scraping the bottom of the pan to loosen the brown bits. Pour the mixture from the skillet into the pot containing the beef (everything is hot so be careful not to splatter and burn yourself!)
- Add beef stock, thyme, rosemary, bay leaves, and sugar. Stir to combine. You want to make sure the beef is just covered by liquid, so add a little extra beef stock or water if necessary.
- Cover the pot with a lid and place into the heated oven for 1 ½ hours, then remove the pot from the oven and add the carrots and potatoes. Stir everything, adding more beef stock or water if it looks too dry. Place back into the oven for another 1 ½ – 2 hours, or until meat and carrots are tender.
- Prep Time: 20 minutes
- Inactive Time: 0 hours
- Cook Time: 3 hours