Ingredients:

  • 5 lbs Beef Chuck (or Gravy Beef), trimmed, cut into 1.5-inch cubes
  • 1/4 cup All-Purpose Flour
  • Kosher Salt & Freshly Ground Black Pepper, as needed
  • 2 tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, coarsely chopped
  • 3 medium Carrots, peeled and chopped into large chunks
  • 4 medium Russet or Yukon Gold Potatoes, peeled and cut into 1.5-inch pieces
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 cup Dark Stout (e.g., Guinness)
  • 4 cups Beef Stock (low sodium)
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 2 Bay Leaves
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Meat: Pat the beef cubes very dry. In a large bowl, toss the beef with the flour, salt, and pepper until evenly coated. Shake off any excess.
  2. Sear the Beef: Heat the oil in a heavy-bottomed pot or Dutch oven over high heat. Sear the beef in small batches until deeply browned and crusted on all sides (3–4 minutes per batch). Remove the seared beef and set aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the onions and carrots to the pot. Cook until softened, scraping up any browned bits (fond) from the bottom of the pot (5–7 minutes). Add the garlic and tomato paste and cook for 1 minute until fragrant.
  4. Deglaze and Add Liquid: Pour in the stout. Bring to a simmer, stirring and scraping the bottom to release all the flavor. Reduce the liquid by about half (5 minutes).
  5. Simmer: Return the seared beef and any accumulated juices to the pot. Add the beef stock, thyme, rosemary, and bay leaves. Bring the stew to a gentle simmer.
  6. Slow Cook: Cover the pot partially and reduce the heat to low. Simmer gently for 2 hours. The meat should be starting to become tender.
  7. Add Vegetables: Stir in the chopped potatoes. Continue to simmer, covered, for another 1 hour to 1 hour 30 minutes, or until the beef is fork-tender and the potatoes are easily pierced.
  8. Adjust Seasoning: Remove the bay leaves. Check the stew for seasoning, adding more salt and pepper as necessary. The sauce should be thick and glossy.
  9. Cool Completely: Remove the pot from the heat and transfer the stew into shallow containers to speed up the cooling process. The stew must be completely cool before freezing.
  10. Portioning & Labeling: Ladle the cooled stew into air-tight, freezer-safe containers or heavy-duty freezer bags. Label clearly with the dish name and the date. Freeze for up to 3 months.
  11. Reheating: Thaw the stew overnight in the refrigerator. Transfer the thawed stew to a saucepan and heat slowly over medium-low heat, stirring occasionally, until piping hot throughout (165°F / 74°C). Garnish with fresh parsley before serving.