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Ingredients

2 tablespoons olive oil 3 bay leaves ¼ cup all-purpose flour, or as needed 2 pounds beef stew meat, cut into 1 1/2-inch cubes 2 yellow onions, quartered 2 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried rosemary leaves 2 tablespoons all-purpose flour 1 (15 ounce) can Irish stout beer (such as Guinness®) 1 cup beef stock 2 large potatoes, cut into 1 1/2- inch cubes ½ pound carrots, peeled and thickly sliced 2 tablespoons chopped parsley salt and ground black pepper to taste

Nutrition Info

415.2 calories carbohydrate: 39.4 g cholesterol: 79.8 mg fat: 13.7 g fiber: 5.6 g protein: 33 g saturatedFat: 4.1 g servingSize: - sodium: 113.7 mg sugar: 6.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 275 degrees F (135 degrees C).
Heat olive oil and bay leaves in a 6-quart oven-proof pot over high heat. Place 1/4 cup flour in a shallow bowl, press beef cubes into flour, and sear beef in the hot oil until the meat has a browned crust, about 3 minutes per side. Cook and stir onions with beef until onions are translucent, 5 more minutes. Reduce heat to low.
Combine garlic, thyme, and rosemary leaves with 2 tablespoons flour in a small bowl, stir flour mixture into beef and onions until thoroughly combined. Pour beer and beef stock into mixture, stir to combine, and bring to a simmer. Cook, stirring often, until thickened, about 5 minutes. Mix potatoes, carrots, and parsley into beef and sauce, cover pot.
Braise stew in the preheated oven until potatoes are cooked through and beef is tender, about 3 hours, stir occasionally. Season with salt and black pepper.

6 servings

This is an Irish beef stew made with Guinness®. This stew is very hearty and begs for a good sopping bread.