Irish Beef Stew with Guinness Stout Recipe

Pat the beef dry with paper towels. Heat a pot, add olive oil, and sear the meat in batches so it browns instead of steaming. Transfer to a plate.

In the same pot, add the onion and cook for 5–6 minutes, stirring until it softens. Add the garlic and cook for about 30 seconds until fragrant.

Sprinkle in the flour and stir for 1 minute to cook it out and help thicken the stew. Mix in thyme, rosemary, and bay leaves.

Return the beef to the pot. Add just enough water or stock to barely cover (start with up to 1/2 cup and adjust as it cooks). Bring to a boil, then reduce to low, cover, and simmer for about 90 minutes.

Add the sliced carrot and simmer for another 25–30 minutes. If the stew gets too thick, splash in a bit more water or stock.

Remove bay leaves. Stir in parsley and let the stew rest for 1–2 minutes. Serve hot with bread or mashed potatoes.