Traditional Irish Beef Stew with Tender Vegetables and Rich Herb GravyIngredients:2 lbs (900 g) beef chuck, cut into 1½-inch cubes2 tablespoons all-purpose flour1 teaspoon salt1 teaspoon black pepper2 tablespoons olive oil1 large onion, diced3 cloves garlic, minced3 tablespoons tomato paste4 cups beef broth1 cup stout beer (optional)2 teaspoons Worcestershire sauce2 teaspoons fresh thyme leaves2 bay leaves4 large carrots, peeled and sliced1½ lbs Yukon Gold potatoes, cut into chunks2 celery stalks, sliced1 cup frozen peas2 tablespoons chopped fresh parsleyDirections:Toss the beef cubes with the flour, salt, and black pepper until evenly coated.Heat the olive oil in a large Dutch oven over medium-high heat.Brown the beef in batches for 5–6 minutes per batch. Transfer to a plate.Add the onion and celery to the pot and sauté until softened, about 5 minutes.Stir in the garlic and tomato paste, cooking for 1 minute.Return the beef to the pot and pour in the beef broth, stout beer (if using), and Worcestershire sauce.Add the thyme and bay leaves. Bring to a gentle boil, then reduce to low, cover, and simmer for 1½ hours.Stir in the carrots and potatoes, then continue simmering for another 40–45 minutes until the vegetables are tender and the beef is fork-tender.Add the frozen peas during the final 5 minutes of cooking.Remove the bay leaves, garnish with chopped parsley, and serve hot with crusty bread or buttered rolls.Prep Time: 20 minutes | Cooking Time: 2 hours 20 minutes | Total Time: 2 hours 40 minutesKcal: 545 kcal | Servings: 6 servings
