Beef and Guinness Stew

Instructions

1. Prepare the beef
   Pat the beef chunks dry with paper towels and season generously with salt and pepper. Toss the beef in the flour until lightly coated, shaking off any excess.
2. Sear the meat
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until browned, about 3-4 minutes per batch. Transfer the seared beef to a plate and set aside.
3. Sauté the vegetables
   In the same pot, add the onions and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant. Add the carrots and celery, cooking for 5 minutes until they begin to soften.
4. Deglaze the pot
   Pour in the Guinness, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Bring to a simmer and let it reduce slightly for about 5 minutes.
5. Combine and simmer
   Return the beef to the pot. Add the potatoes, beef broth, tomato paste, bay leaves, thyme, and Worcestershire sauce. Stir to combine. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours or until the beef is very tender.
6. Reduce the sauce
   If the stew is too thin, remove the lid and increase the heat to medium. Simmer uncovered for 15-20 minutes until the sauce thickens to your desired consistency.
7. Rest and serve
   Remove the bay leaves. Let the stew rest for 15 minutes before serving to allow the flavors to meld. Serve hot in bowls with crusty bread on the side.