Ingredients:

  • 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 large onion, chopped (about 1 cup, 150g)
  • 2 carrots, peeled and chopped (about 1 cup, 125g)
  • 2 celery stalks, chopped (about 1 cup, 100g)
  • 2 cloves garlic, minced
  • 2 tbsp (25g) all-purpose flour, plus more for dredging
  • 1 tsp (5ml) dried thyme
  • 1/2 tsp (2.5ml) dried rosemary
  • 1 bay leaf
  • 4 cups (950ml) beef broth
  • 1 cup (240ml) dark ale (Guinness, Newcastle Brown Ale, or similar)
  • 1 lb (450g) Yukon Gold potatoes, peeled and quartered
  • 1 cup (150g) frozen peas
  • 1 tbsp (15ml) Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • Optional: 1 tbsp (15ml) chopped fresh parsley, for garnish

Instructions:

  1. Toss beef cubes with flour, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
  3. Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  4. Pour in beef broth and ale, scraping up any browned bits from the bottom of the skillet.
  5. Transfer the beef, vegetables, and liquid to the slow cooker. Add thyme, rosemary, bay leaf, and Worcestershire sauce.
  6. Cover and cook on low for 8 hours or on high for 4 hours, or until beef is very tender.
  7. Add potatoes during the last 2 hours of cooking (on low) or the last hour of cooking (on high).
  8. Stir in frozen peas during the last 15 minutes of cooking. Remove bay leaf before serving. Season with salt and pepper to taste. Garnish with fresh parsley, if desired.