Official Guinness Beef Stew

Directions

1. 1
   In a heavy-bottom lidded ovenproof casserole dish or Dutch oven over medium-high heat, heat the olive oil.
2. 2
   Add the meat in batches and sear each side until lightly browned, scooping each batch onto a plate as it is done.
3. 3
   If the pan is too dry, add a little more oil as needed, then add the onions, celery, and carrots. Cook for 5 minutes, until the vegetables are starting to soften.
4. 4
   Sprinkle with the flour and cook, stirring often, for 2 to 3 minutes.
5. 5
   Add the beer, stock, brown sugar, tomato paste, and mustard, and bring to a boil, stirring and scraping to dissolve all the browned bits on the bottom of the pan.
6. 6
   Return the meat to the pan, along with the thyme and bay leaves. Season with salt and black pepper, and cover with the lid. Turn the heat to low and simmer very gently for 2 hours.
7. 7
   Add the potatoes and continue to simmer for 1 hour more, until the potatoes and meat are tender.
8. 8
   Season with salt and black pepper, remove and discard the bay leaves and thyme stems, and serve.