Ingredients:

  • 2 lbs (900g) Beef chuck roast, cut into 1-inch (2.5cm) cubes
  • 2 tablespoons (30ml) Olive oil
  • 1 large Yellow onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 4 cloves Garlic, minced
  • 2 tablespoons (15g) All-purpose flour
  • 1 teaspoon (5g) Dried thyme
  • 1 teaspoon (5g) Dried rosemary
  • 1/2 teaspoon (2.5g) Paprika
  • 1 (12 fl oz/355ml) bottle/can Brown ale or stout (Guinness works great!)
  • 4 cups (950ml) Beef broth
  • 2 Bay leaves
  • 1 lb (450g) Yukon gold potatoes, peeled and cut into 1-inch (2.5cm) cubes
  • 1 cup (150g) Frozen peas
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Season beef cubes generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef from pot and set aside.
  2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  3. Stir in flour, thyme, rosemary, and paprika. Cook for 1 minute, stirring constantly.
  4. Pour in the brown ale or stout, scraping up any browned bits from the bottom of the pot.
  5. Add beef broth and bay leaves. Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 2 1/2 hours, or until beef is very tender.
  6. Add potatoes to the stew and continue to simmer for 30 minutes, or until potatoes are tender. Stir in frozen peas during the last 5 minutes of cooking.
  7. Remove bay leaves. Season with salt and pepper to taste. Garnish with fresh parsley, if desired. Serve hot.