Beef And Guinness Stew Recipe

Adjust oven rack to lower-middle position and preheat oven to 325 degrees F or 160 degrees C.

Season beef generously with salt and pepper.

Heat oil in a dutch oven or a heavy-based, oven-proof pot over medium-high heat.

Sear beef in batches of three or four until browned all over. Transfer to a warm plate.

Add onion and garlic to the pan juices; sauté until soft and transparent.

Add the carrots, celery, and potatoes, and cook for a further 2 minutes.

Stir the flour into the vegetables in the pan, coating them evenly.

Cook, stirring occasionally, for a further 2 minutes.

Pour in the Guinness; mix well to dissolve flour, then add the tomato paste, brown sugar, broth and thyme, scraping up any browned bits on the bottom of the pot with a wooden spoon.

Bring to a simmer and cook for about 5 minutes or until slightly thickened.

Add the beef back into the pot along with any juices released.

Partially cover the pot, transfer to the oven, and bake for 2½ to 3 hours. Stir stew twice through cooking.

Carefully remove from the oven, and season with salt and pepper, if desired.

Garnish with parsley and serve with mashed potatoes.