Guinness Irish Stew

2 to 3 pounds boneless beef meat (bottom round, rump roast, chuck roast), trimmed of excess fat and cut into 1-inch cubes. I used chuck roast. You can buy the packages of stew meat from the butcher if you do not want to cut yourself.

Coarse salt and freshly ground black pepper

3 tbsp olive oil, divided

½ cup all-purpose flour, divided

1 large onion, chopped

1 (12-ounce) bottle Guinness stout beer, divided*

2 to 3 garlic cloves, minced

1 (6-ounce) can tomato paste

1 tbsp sugar

1 tbsp Worcestershire sauce

1 tbsp dried thyme

1 tsp white pepper

3 dried bay leaves

1 (32-ounce) container of beef broth

4 to 5 large russett potatoes (or Yukon Gold), sliced into 1-inch cubes

2 sweet potatoes, peeled and sliced into 1 inch cubes

2 cups carrots, peeled, sliced diagonally into 1 inch chunks

3 celery stalks, diced

¼ cup cold water

¼ cup finely chopped fresh or 1 tablespoon dried parsley

Directions at copymethat.com

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