Irish beef stew

Beef, potatoes and carrots braised in stout until tender. Deep, dark and very filling.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 180 minutes

Pat the beef dry, season with the salt and pepper, and toss it with the flour.
Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, 3 to 4 minutes a side, and set it on a plate.
Turn the heat to medium, add the chopped onions and celery, and cook 5 minutes. Stir in the garlic and tomato paste for 1 minute.
Pour in the stout and scrape up the brown bits from the bottom. Add the broth, Worcestershire, thyme, bay leaves and the beef. Bring to a boil, then cover and simmer on low for 1 and a half hours.
Peel the potatoes and cut them and the carrots into 1-inch chunks. Add them to the pot, cover again, and simmer another 45 minutes to 1 hour until the beef and potatoes are both tender.
Remove the bay leaves, taste for salt, and serve in bowls with chopped parsley and buttered bread.

Amounts are on the list above — they change with the number of people; the steps do not.