Chef’s Tip: Simmering tough, less expensive cuts of beef, like chuck or round, in liquid can make them deliciously tender.


  • 2 tbsp grape-seed oil
  • 1 1/2 lbs stewing beef
  • 1 large yellow onion, diced
  • 1 lb small potatoes, halved
  • 2 large carrots, chopped
  • 2 celery stalks, sliced
  • 1/2 tsp salt
  • 3 garlic cloves, sliced
  • 2 tbsp tomato paste
  • 2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 tsp red chili flakes
  • 1 1/2 cups Guinness beer
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1/2 cup chopped fresh parsley


  1. Heat oil in a large saucepan over medium-high heat. Add beef and cook until browned. Remove beef from pan and set aside. Set heat to medium.
  2. Place onion, potatoes, carrots, celery, and salt in pan and heat 5 minutes. Add garlic, tomato paste, thyme, pepper, and chili flakes to pan and heat 1 minute.
  3. Add beer, bring to a boil, and scrape up any browned bits on bottom of pan. Simmer uncovered for 5 minutes.
  4. Add broth, beef, and Worcestershire sauce to pan. Bring to a boil, reduce heat to low, cover, and gently simmer for 40 minutes.
  5. Garnish with parsley and serve.
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