A rich and flavorful Irish stew featuring tender beef, hearty vegetables, and a robust stout-based broth.
Heat the olive oil in a large pot over medium-high heat.
Ensure the oil is hot before adding the beef to achieve a good sear.
Add the beef and cook until browned on all sides.
Avoid overcrowding the pot to ensure even browning.
Stir in the garlic and cook until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the stout, tomato paste, sugar, Worcestershire sauce, and bay leaves. Stir to combine.
Scrape the bottom of the pot to deglaze and incorporate all the flavors.
Bring to a boil, then reduce heat to low and simmer covered for 1 hour.
Check occasionally and stir to prevent sticking.
Meanwhile, prepare the vegetables by peeling and chopping them into bite-sized pieces.
Keep the vegetable pieces uniform for even cooking.
Add the vegetables to the stew and continue to simmer uncovered until tender.
Taste and adjust seasoning as needed.
Remove bay leaves, skim off any excess fat, and serve hot.
Serve with crusty bread for a complete meal.
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