A delicious slow-cooked Celtic recipe for “Irish Beef and Guinness Stew”:

Ingredients:

• 2 pounds beef stew meat, cut into chunks
• 3 tablespoons all-purpose flour
• Salt and pepper, to taste
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 celery stalks, sliced
• 1 cup button mushrooms, halved
• 2 tablespoons tomato paste
• 1 bottle (12 ounces) Guinness stout
• 2 cups beef broth
• 2 bay leaves
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Chopped fresh parsley, for garnish

Instructions:

1. In a large bowl, combine the flour, salt, and pepper. Toss the beef stew meat in the flour mixture, coating it evenly.
2. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Add the coated beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. Add the sliced carrots, parsnips, celery, and halved mushrooms to the pot. Cook for a few minutes until the vegetables start to soften.
5. Stir in the tomato paste and cook for another minute, coating the vegetables evenly.
6. Return the browned beef stew meat to the pot. Pour in the Guinness stout and beef broth, ensuring that the meat and vegetables are covered. Add the bay leaves and thyme leaves.
7. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 3 hours, or until the beef is tender and the flavors have melded together.
8. Remove the bay leaves from the stew. Taste and adjust the seasoning, if necessary.
9. Serve the Irish Beef and Guinness Stew hot in bowls, garnished with chopped fresh parsley. It pairs well with crusty bread or mashed potatoes.

This slow-cooked Celtic stew offers a comforting and hearty meal, with tender beef and rich flavors from the Guinness stout. Enjoy the delicious taste of traditional Celtic cuisine!