This beef stew is savory, rich, and irresistible. Stews need time. You can’t rush them along. For this recipe, you will need just over 2 hours. That’s not 2 hours hovering over a stove, though. The good news is that your hands-on time is about 30 minutes.
4 tablespoons vegetable oil, or more as needed
2 pounds boneless beef chuck roast, cut into 1-inch cubes
Salt and fresh ground black pepper
1/4 cup flour
5 garlic cloves, minced
2 tablespoons tomato paste
1 (11.5-ounce) bottle Guinness Stout beer
4 cups beef stock, or more as needed
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme or 1 teaspoon dried thyme
2 medium onions, peeled and cut into large chunks
1 pound carrots, peeled and cut into large chunks (5 to 6 carrots)
4 medium ribs celery, cut into large chunks
8 ounces small waxy potatoes (about 20)
Heat oven to 300 degrees F.
Using paper towels, pat the beef dry. Season beef all over with salt and pepper, and then roll into the flour so that all sides are lightly dusted.
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat until shimmering. Then working in batches and adding additional oil as needed, add the beef in one layer to the hot oil. Cook, turning occasionally, until beef is well browned on all sides, about 8 minutes. Transfer beef to a plate and reserve for later.
Reduce the heat to medium then add the garlic and tomato paste to the same pot as the beef was seared in. Cook, stirring often until fragrant, about 1 minute. Stir in the beer, beef stock, Worcestershire sauce, and thyme. Bring to a low simmer then add the beef back into the pot. Cover with the lid and transfer to the oven. Cook, stirring occasionally, for 1 hour.
While the beef cooks, in a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onions, carrots, and celery. Season with a pinch of salt and pepper then cook, stirring often, until the vegetables are lightly browned on all sides, about 10 minutes. Set aside.
After one hour, remove the lid of the Dutch oven and stir in the onions, carrots, celery and potatoes. Simmer with the lid partially open, until the beef is tender, 45 minutes to 1 hour longer. If the top of the stew becomes dry, add some extra beef stock.
Remove stew from the oven, skim off any excess fat from the surface, adjust with additional salt and pepper to taste, then serve.