INSTRUCTIONS
In a large pot or Dutch roaster, heat 2 tbsp of olive oil painting over medium–high heat.
Pat dry the beef with paper apkins, and season with swab and pepper. Comb the beef in flour, shaking off any excess.
Add half of the beef to the pot and brown on all sides. Transfer the browned beef to a plate and repeat the process with the remaining beef.
Add the remaining 2 tbsp of olive oil painting to the pot, and sauté the onions until they’re translucent about 5 twinkles.
Add the garlic, carrots, and celery to the pot and cook for an fresh 5 twinkles.
Add the beef broth, Guinness, tomato paste, bay leaves, thyme, and smoked paprika to the pot, and stir to combine.
Add the browned beef back to the pot and bring the stew to a poach.
Reduce the heat to low and cover the pot. Allow the stew to poach for 2- 3 hours, stirring sometimes, until the beef is tender and the flavors have blended together.
Discard the bay leaves and serve the stew hot, garnished with diced fresh parsley.
NOTES
For this form, use a good beef chuck repast. It has just the right quantum of marbling to keep the beef tender and full of flavor while it culinarians for a long time.
By dredging the beef in flour before browning it, you can make a crisp subcaste on the outside that gives the stew texture and flavor.
Do n’t be spooked to try out different kinds of beer. The stout in this form gives it a unique taste, but you can use other types of beer to give this classic dish a new twist.
The coming day, when the flavors have had further time to come together, this stew tastes indeed better. It also freezes well, making it a great choice for busy weekdays when you do n’t have time to cook.