Serves 6-8
2 Tbsp canola oil
2 pounds lean beef, cut into 1-inch cubes
3 large onions, sliced (I used two.)
1/4 cup flour
4 stalks celery, thickly sliced
8 cups homemade beef stock or canned low-sodium beef broth (I suggest adding six cups to start, adding additional if needed.)
1 cup Guinness stout
1 tsp caraway seeds
1 Tbsp raisins
1 Tbsp tomato puree (I used tomato paste.)
Sat and freshly ground pepper
8 carrots, peeled and thickly sliced
2 Tbsp minced fresh flat-leaf parsley
Boiled potatoes for serving (I threw the potatoes into the pot!)
In a stockpot or Dutch oven over medium-high heat, heat the oil. Add the meat and cook, stirring constantly, for 5-6 minutes, or until browned on all sides. With a slotted spoon, remove the meat and set aside.
Reduce the heat to medium, add the onions, and cook for 3-4 minutes, or until soft but not browned. Add the flour and stir to coat the onions. Return the meat to the pot and add the celery, stock or broth, stout, caraway seeds, raisins, tomato puree, and salt and pepper to taste. Cover, reduce the heat to low, and simmer for 2 hours, or until the meat is nearly tender. Add the carrots and cook for 30-40 minutes longer, or until the meat and carrots are tender when pierced with a fork.
To serve, ladle the stew into shallow bowls and sprinkle with the parsley. Serve with boiled potatoes and bread. A traditional Irish Soda Bread would be a good addition.
We liked the stew but there are some changes I would make. I would not add the full amount of broth unless it was needed. I want to taste more of the stout. I would also add some herbs to the mix.