Irish Inspired guinness beef stew

🧂 Ingredients

• 2 pounds chuck beef roast, sliced into 2-inch cube
• ½ cup flour
• 1 large cooking onion (coarsely chopped)
• 2 cloves garlic, minced
• 2 long celery ribs (coarsely sliced)
• 3 medium carrots (washed and chunky sliced)
• 7 stems parsley leaves and stems chopped and separated
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 3 bay leaves
• 1 ½ teaspoons sea salt
• 2 teaspoons brown sugar
• 2 tablespoons worcestershire sauce
• 473 ml Guinness dry stout beer
• 3 cups chicken stock or beef stock
• 1 teaspoon freshly ground black pepper

Instructions

• 1 Place the beef on a large mixing plate and add and toss the flour just to coat
  the meat, shake off any excess meat.
• 2 Place the pan over medium heat. Once heated, add the beef and sear until the
  sides are nicely brown. Do not overcrowd, repeat until you sear all the meat,
  transfer to another plate.
• 3 Add a tablespoon of oil to the pan followed by the onion, celery and carrots.
  Sautee the vegetables until it smells fragrant about 3 minutes. Return the
  seared beef into the pan, add the garlic and stir. Add the beer, chicken stock
  or beef stock, all the dried herbs, salt and sugar. Scraping the bottom of the
  pan to remove all the bits and pieces.
• 4 Bring to a boil over high heat. Once it reaches the boiling point, bring down
  the heat to medium-low. Put the lid on slightly ajar and let it simmer for 1
  hour 30 minutes stirring once in a while. Add the potatoes and parsley stems and
  stir. Place the sliced cabbage on top, put the lid back, sealed and cook for
  another until the potatoes and cabbage are soft and tender to fork.
• 5 Gently remove the cooked cabbage to a separate dish. Fish out the bay leaf and
  discard. Add the celery leaves and chopped parsley leaves (saving some for
  garnish) and stir, cook for a couple of minutes.
• 6 Serve alongside the cabbage garnished with parsley.

Nutrition Info