Earthy Irish stout adds depth to this heart-warming stew. Serve with crusty bread to soak up the sauce.
Adapted from The Barley House Restaurant and Tavern
Makes 4 servings
2 tablespoons olive oil, or as needed
1 pound top round beef, cut into 1-inch cubes
½ cup all-purpose ﬂour, or as needed
2 large cloves garlic, cut in quarters
1 large white onion, ﬁnely chopped
2 carrots, coarsely chopped
1 bay leaf
2 sprigs rosemary
1 cup beef broth
6 cups Guinness or other stout
2 red bliss potatoes, coarsely chopped
3 prunes, ﬁnely diced
salt to taste, optional
freshly ground black pepper to taste, optional
¼ cup crispy onions
¼ cup chopped parsley
1. Heat oil in a large stockpot over high heat until smoking. Dredge beef in ﬂour and add to pot. Seer until all sides begin to brown.
2. Add garlic, onion, carrots, bay leaf, and rosemary sprigs and stir to mix. Pour in broth and stout and bring to a simmer. Cook over medium-high heat for 20 minutes.
3. Add potatoes and prunes and cook until liquid thickens and beef and vegetables are tender, about 45 minutes. Taste and add salt and pepper if desired.
4. To serve, ladle into deep bowls and garnish with crispy onions and parsley. Serve hot.