TOTAL TIME: 3 HOURS 30 MINUTES
2 tbsp olive oil
1 ½ kg chuck steak, cubed
2 brown onions, roughly chopped
2 cloves garlic, minced
¼ cup plain flour
1 cup stout
4 cups beef stock
¼ cup tomato paste
1 kg potatoes, roughly chopped
½ tsp dried thyme
4 carrots, peeled and chopped into large pieces
Salt, to taste
Freshly ground black pepper, to taste
Fresh thyme sprigs, to garnish
Preheat oven to 180ºC.
Heat olive oil in a large, lidded, ovenproof casserole dish or Dutch oven over medium-high heat. Season the beef with salt and pepper, then add half the beef to the dish and cook until browned on all sides. Remove from the dish and set aside and repeat with the remaining beef. Remove from the pot and set aside.
Add onions to the casserole dish and cook for 5 minutes or until tender. Add garlic, stir and then return the beef to the dish. Pour in flour, stirring to coat the meat and the onions.
Add stout, stock, tomato paste, potatoes, dried thyme, and carrots and stir to combine. Season to taste. Cover dish and cook in the oven for 2 ½ to 3 hours, or until the meat and vegetables are tender.
Garnish with thyme sprigs to serve.