A subtle flavor of stout gives this hearty stew a distinctly Irish appeal! Serves 4-6.

Ingredients:
¼ c. olive oil
1¼ lbs. boneless beef chuck, cut into 1″ pieces
6 large garlic cloves, minced
6 c. beef stock or beef broth
1 c. stout beer
1 c. red wine (burgundy works well)
2 T. tomato paste
1 T. sugar
1 T. dried thyme
1 T. Worcestershire sauce
2 bay leaves
1-2 T. corn starch or flour
2-3 T. water
2 T. butter
3 lbs. potatoes, cut into ½² pieces (about 7 c.)
1 large onion, chopped
2 c. carrots, peeled and cut into ½” pieces
Salt and pepper to taste
2 T. fresh parsley, chopped

Directions:
Heat olive oil in large, heavy pot over medium-high heat. Add beef and sauté until brown on all sides (about 5 min.). Add garlic and sauté another minute. Add beef stock or broth, beer, wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Whisk together flour or corn starch and water and add to mixture. Stir to combine. Bring to boil, reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.

While mixture is simmering, melt butter in another large pot over medium heat. Add potatoes, onions and carrots. Sauté vegetables until golden (about 20 min.).

Add vegetables to beef mixture. Simmer uncovered until tender (about 40 min.). Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste, sprinkle with parsley and serve.

— Jenn, Solutions team member