Beef And Stout Stew

Ingredients

• 2 pounds beef chuck – cut into 1.5-inch pieces, patted dry
• 2 tsp kosher salt – divided
• 1 tsp ground black pepper
• 3 tbsp all-purpose flour – for dredging
• 2 tbsp vegetable oil
• 2 cups yellow onion – chopped
• 2 ribs celery – chopped
• 3 medium carrot – cut into 1-inch pieces
• 3 cloves garlic – minced
• 2 tbsp tomato paste
• 16 ounces Irish stout
• 2 cups beef stock – low-sodium
• 1 tbsp Worcestershire sauce
• 4 sprigs thyme
• 2 leaves bay
• 1 pounds Yukon Gold potatoes – peeled and cut into 1-inch pieces
• parsley – chopped (for serving)

Instructions

1. Pat the beef dry, then season with 1 tsp kosher salt and 0.5 tsp black pepper. Toss with the flour to lightly coat, shaking off excess.
2. Heat the vegetable oil in a heavy Dutch oven over medium-high heat until shimmering. Brown the beef in 2–3 batches, turning occasionally, until deeply browned, 8–10 minutes per batch; transfer to a plate, leaving the fat in the pot.
3. Add the yellow onion and celery to the pot and cook, scraping up browned bits, until softened, 5–7 minutes. Stir in the carrots and a pinch of kosher salt; cook 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook until darkened and caramelized, 2 minutes.
4. Pour in the Irish stout and bring to a lively simmer, scraping the bottom to deglaze, about 2 minutes. Add the beef stock and Worcestershire sauce. Return the beef and any juices to the pot, then add the fresh thyme and bay leaves. Bring to a gentle simmer, cover, and cook on low, stirring occasionally, until the beef is beginning to turn tender, 1 hour 15 minutes to 1 hour 30 minutes.
5. Stir in the Yukon Gold potatoes. Re-cover and simmer until the potatoes are just tender and the beef is fork-tender, 30–40 minutes.
6. Uncover and taste; season with the remaining kosher salt and the remaining black pepper. If the stew looks thin, simmer uncovered, stirring occasionally, until the sauce lightly thickens and looks glossy, 5–10 minutes. Discard the thyme sprigs and bay leaves.
7. Let the stew rest 5 minutes. Ladle into warm bowls and sprinkle with fresh parsley (for serving).