Ingredients:

  • 2 lbs (900g) beef tips (sirloin or chuck), cut into 1-inch (2.5cm) cubes
  • 2 tbsp (30ml) olive oil, extra virgin
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tbsp (15ml) tomato paste
  • 1 tsp (5ml) dried thyme
  • 1/2 tsp (2.5ml) dried rosemary
  • 1/4 tsp (1.25ml) black pepper, freshly ground
  • 1/2 tsp (2.5ml) salt, or more to taste
  • 2 tbsp (30ml) all-purpose flour
  • 1 (14.9 oz/440 ml) can Guinness stout
  • 2 cups (475 ml) beef broth, low sodium
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 bay leaf
  • Fresh parsley, chopped (optional)
  • Sour cream or crème fraîche (optional)

Instructions:

  1. Pat beef tips dry with paper towels. Season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown beef tips in batches, being careful not to overcrowd the pot. Remove beef and set aside.
  2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and tomato paste and cook for another minute, until fragrant.
  3. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
  4. Slowly pour in Guinness, scraping up any browned bits from the bottom of the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer.
  5. Add the browned beef tips back to the pot.
  6. Cover and reduce heat to low. Simmer for 2-2.5 hours, or until the beef is very tender. Check periodically and add more beef broth if needed to maintain a gravy consistency.
  7. Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve hot over mashed potatoes, polenta, or egg noodles. Garnish with fresh parsley and a dollop of sour cream (if desired).