Coat the Beef: Pat the cubed beef dry with a paper towel. Whisk together 2 tablespoons flour, ½ teaspoon salt and ¼ teaspoon of black pepper in a small bowl. Add the cubed meat to a large bowl and then sprinkle the flour over it. Toss the meat until it’s evenly coated in the flour.
2 lbs. beef, 2 tsp. salt, ¾ tsp. black pepper, ¼ cup flour
Sear the Beef: Add the oil to a large 5-6 quart Dutch oven over medium heat. Once it begins to sizzle, add the meat cubes and sear for 4-5 minutes on all sides, making sure to scrape the bottom of the pot to remove any bits or pieces that might be stuck. Remove the meat from the pot and plate.
2 Tbsp. oil
Sauté the Onion: Add butter to the pot. Wait for it to melt and then add the onion. Sauté for 2-3 minutes, or until the onion becomes translucent. Add garlic and continue sauteing for 30 seconds, or until fragrant. Add the remaining 2 tablespoons of flour and the tomato paste. Mix it together until a thick paste forms.
2 Tbsp. butter, 1 large onion, 4 cloves garlic, 2 Tbsp. tomato paste, ¼ cup flour
Combine and Simmer: Pour in the beer, broth, brown sugar, thyme, rosemary, bay leaves, and remaining salt and black pepper. Stir to combine. Add back in the meat. Bring everything to a boil and then reduce the heat to medium-low. Cover the pot with a lid and simmer for an hour and a half.
¾ tsp. black pepper, 11 oz. Guinness beer, 2 ½ cups chicken broth, 1 Tbsp. brown sugar, 1 tsp. thyme, ½ tsp. rosemary, 2 bay leaves, 2 tsp. salt
Add the Rest: Remove the lid and add the diced celery, carrots, and potatoes. Turn up the heat to medium and continue cooking for an additional 30 minutes, or until the potatoes are fork tender.
2 ribs celery, 2 large carrots, ½ lb. russet potatoes
Serve the Stew: Remove the bay leaves and serve immediately with chopped parsley, if desired, and enjoy!
Parsley