Ingredients:

  • 2 lbs (900g) chuck steak, cut into 1-inch cubes
  • 2 tbsp all-purpose flour (plus extra for dusting)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 bottle (12 oz/355ml) dark ale (e.g., stout or porter)
  • 4 cups (950ml) beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 1 cup (115g) frozen peas
  • Fresh parsley, chopped

Instructions:

  1. Toss beef cubes with flour, salt, and pepper.
  2. Heat olive oil in the Dutch oven. Sear beef in batches until browned on all sides. Remove and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened. Add garlic and tomato paste; cook for 1 minute more.
  4. Pour in the ale and scrape up any browned bits from the bottom of the pot.
  5. Return beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer, then reduce heat to low, cover, and simmer for 2 hours, or until beef is very tender.
  6. Add potatoes and continue to simmer for 30 minutes, or until potatoes are tender.
  7. Stir in frozen peas during the last 15 minutes of cooking.
  8. Remove bay leaves. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot. Enjoy one of the best beef recipes!