Irish Guinness Beef Stew

Cut the beef into large chunks and season generously with salt and black pepper.

Heat vegetable oil in a heavy pot and brown the beef in batches until deeply caramelised. Remove and set aside.

In the same pot, cook onions, carrots, and celery until softened. Add garlic and cook for another minute.

Stir in tomato purée and cook briefly before adding plain flour.

Pour in Guinness and scrape the bottom of the pot to release all caramelised flavours.

Return the beef to the pot and add beef stock, thyme, bay leaves, and Worcestershire sauce.

Cover and cook on low heat or in the oven at 160°C for approximately 2.5–3 hours until the beef becomes tender.

Add diced potatoes during the final 45 minutes of cooking.

Adjust seasoning if required and finish with butter for extra richness.

Serve hot with fresh parsley and crusty bread.