Irish Beef Stew

Ingredients:

3 Tbsp. extra-virgin olive oil, divided 

2 lb. beef chuck stew meat, cubed into 1″ pieces

Kosher salt 

Freshly ground black pepper

1 yellow onion, finely chopped

2 medium carrots, peeled, cut into rounds

2 celery ribs, finely chopped 

3 garlic cloves, minced 

3 medium russet potatoes, peeled, cut into large chunks 

4 cups low-sodium beef broth 

1 (11.2-oz.) bottle Guinness 

2 tsp. fresh thyme 

Finely chopped fresh parsley, for serving 

Directions:

• In a large Dutch oven over medium heat, heat 2 Tbsp. oil. 
• Season beef with salt and pepper. Working in batches if needed, add beef to pot and cook on all sides until browned, about 10 minutes total. Transfer beef to a plate. 
•  In the same pot over medium heat, heat the remaining 1 Tbsp. oil. Cook onion, carrots, and celery, stirring occasionally, until softened, about 7 minutes; season with salt and pepper. Add garlic and cook, stirring, until fragrant, about 1 minute more. 
• Return beef to pot, then add potatoes, broth, beer, and thyme. Scrape bottom of pot to release any browned bits. Bring to a boil, then immediately reduce heat to medium-low and bring to a simmer; season with salt and pepper. Cover and let simmer until beef and potatoes are fork-tender, about 30 minutes.