Official Guinness Beef Stew

Many cultures have a variation on beef stew, always made with ingredients on hand. The French use Burgundy wine to make beef bourguignon. In Hungary, paprika is introduced to the pot for goulash. Belgium has carbonnade la flamande made with Belgian ale. And Ireland has beef and Guinness stew, a hearty and wholesome dish that will keep you warm and comfortable no matter what the weather throws at you. This stew is a popular pub lunch, and you can travel the country trying different variations at every bar you visit. With meat, veg, potatoes, and Guinness, this is the very definition of a meal in a bowl.

• 2 tbsp extra-virgin olive oil or beef drippings
• 2 pounds roast chuck cut into 1.5-inch pieces
• 2 onions sliced
• 3 celery stalks chopped
• 3 carrots peeled and cut into2-inch chunks
• 2 tbsp all-purpose flour
• 1 can Guinness Draught Stout 14.9-fluid-ounce
• 1 cup beef stock
• 1 tbsp brown sugar or apple jelly/red currant jelly
• 2 tbsp tomato paste
• 1 tsp Dijon mustard
• 2 sprigs fresh thyme or 1 tsp dried thyme
• 2 bay leaves
• sea salt
• freshly ground black pepper
• 8 oz baby potatoes scrubbed