Beef and Guinness Stew

Method

1. 1

   Toss the beef in the flour, season, and brown well in batches in a hot dutch oven; set aside.

   💡 Real color on the meat here is most of the final flavor — don't rush it.

2. 2

   Soften the onion and garlic in the same pot, then stir in the tomato paste and cook 1 minute.

3. 3

   Return the beef to the pot, pour in the stout and beef stock, and add bay leaf, thyme and brown sugar; bring to a simmer.

4. 4

   Cover and braise low, in the oven at 150°C (300°F) or on the stovetop, for 1 hour 45 minutes.

5. 5

   Stir in the carrots and mushrooms and cook uncovered a further 30–40 minutes, until the beef is falling-apart tender and the sauce has reduced to a rich gloss.

6. 6

   Discard the bay leaf and thyme stalks, taste, and adjust salt — the stout carries some bitterness that salt will round out.