Beef Guinness Stew

Beef Guinness StewIngredients:1.5 kg (3.3 lb) beef chuck, cut into large chunks2 tablespoons olive oil2 medium onions, roughly chopped3 carrots, peeled and sliced2 celery sticks, chopped3 cloves garlic, minced2 tablespoons plain flour2 tablespoons tomato paste440 ml (1 can) Guinness or another stout500 ml beef stock2 teaspoons Worcestershire sauce2 bay leaves1 teaspoon dried thyme1 teaspoon brown sugar (optional)Salt and freshly ground black pepper, to taste300 g (10.5 oz) potatoes, peeled and cut into chunks (optional)Chopped fresh parsley, for servingDirections:Pat the beef dry with paper towels and season generously with salt and black pepper.Heat the olive oil in a large heavy-based pot over medium-high heat. Brown the beef in batches on all sides, then transfer to a plate.Add the onions, carrots, and celery to the same pot. Cook for 5–7 minutes, stirring occasionally, until beginning to soften.Stir in the garlic and tomato paste and cook for another minute.Sprinkle the flour over the vegetables and stir well for 1–2 minutes.Gradually pour in the Guinness, scraping the bottom of the pot to loosen the browned bits. Add the beef stock, Worcestershire sauce, bay leaves, thyme, and optional brown sugar.Return the browned beef and any accumulated juices to the pot. Bring to a gentle simmer.Cover and cook over low heat for 2½–3 hours, stirring occasionally, until the beef is fork-tender. Add a little extra stock or water if the gravy becomes too thick.If using potatoes, add them during the final 45–60 minutes of cooking, making sure they are submerged in the liquid.Remove the bay leaves, taste, and adjust the seasoning. If the gravy needs thickening, simmer uncovered for a few minutes.Sprinkle with fresh parsley and serve hot with crusty bread, mashed potatoes, or steamed greens.Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes