Irish-ish Beef Stew
Adjust an oven rack to the lower-middle position and preheat to 325 degrees F. Season 1/4 cup flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge the meat in seasoned flour. Heat 2 tablespoons olive oil in a Dutch oven. Shake excess flour off the meat and sear in 2 batches so that a nice crust forms around each piece of meat, about 3-4 minutes per side without stirring. Add more oil in between batches if needed. Set browned meat aside on a plate.
Add onion to the pan, scraping up the brown bits from the bottom, and cook until translucent, about 5 minutes. Add minced garlic and stir for about a minute. Add 2 tablespoons tomato paste, and stir for another 30 seconds.
Add all of the meat back to the pot. Add 2 cups of stock and 1 bottle of KBC Porter. The liquid should just barely cover the meat, if not, add more broth. Add 1/2 teaspoon dried thyme, stir, bring to a boil, turn off heat and cover with lid.
Transfer pot to oven. Braise for 1 hour, until meat is tender, stirring halfway through cooking. Remove from oven. Taste for seasoning. Add up to 1/4 teaspoon each of salt, thyme and pepper if needed.
Stir in 3 cups cubed potatoes and 2 cups sliced carrots and continue baking with the lid on until the vegetables are tender, about 1 hour, stirring half way through. Remove from oven and taste for seasoning. Garnish with parsley and serve!
Serving suggestion: Try serving atop a bed of "Quick Colcannon" (see separate recipe).