Beef and Stout Stew

Get ready to savour the warmth and robust flavours of a quintessential winter dish – Beef and Stout Stew. This hearty, rustic classic is the epitome of comfort food, a steaming bowl of tender beef, root vegetables, and aromatic herbs, all simmered to perfection in a rich, dark stout beer. Join us as we embark on a culinary journey through this soul-soothing recipe, perfect for chasing away the winter chill and filling your home with the comforting aroma of slow-cooked goodness.

Ingredients:

• 1 kilo of stewing beef, cut into chunks
• 2 tablespoons all-purpose flour
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 can (14.9 ounces) dry stout
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 potatoes, peeled and cut into chunks
• Chopped fresh parsley for garnish (optional)

Instructions:

1. In a large bowl, combine the flour with a pinch of salt and pepper. Toss the beef chunks in the flour mixture until they are coated evenly.
2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef chunks and sear them until they are browned on all sides. You may need to do this in batches to avoid overcrowding the pot. Remove the browned beef and set it aside.
3. In the same pot, add the chopped onions and garlic. Cook for about 5 minutes, or until they are softened.
4. Return the seared beef to the pot, and add the sliced carrots and celery. Pour in the the stout, beef broth, and tomato paste. Stir to combine.
5. Add the bay leaves and dried thyme. Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally.
6. About 30 minutes before serving, add the peeled and chopped potatoes to the stew. Continue to simmer until the potatoes are fork-tender.
7. Taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
8. Serve the Beef and Stout Stew hot, garnished with chopped fresh parsley if desired. It pairs wonderfully with crusty bread or mashed potatoes.