- Coat the beef cubes in flour and a generous amount of salt and pepper.
- In a large Dutch oven, heat some of the oil over medium high heat and brown the beef cubes in batches, being careful not to over crowd the pot.
- Remove the beef from the oil, and add the garlic and onions, stirring frequently until they begin to brown, about 5-10 minutes.
- Add the tomato paste and cook for another 2-3 minutes until it begins to lightly brown.
- Add the beef stock, Worcestershire sauce, rosemary, thyme and bay leaves.
- Bring to a boil and then reduce heat to low. Simmer, partly covered for 1½ to 2 hours until the beef is tender.
- Remove the lid, add the potatoes and cook for an additional 30-40 minutes until tender, and the liquid has reduced. Season again with salt and pepper to taste.
- Remove the bay leaves, thyme and rosemary sprigs and serve.
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Suggested Pairings: You can have a lot of fun pairing this dish with the best beer style for you and your guests. Try a robust style brown ale or a bold style pale ale or IPA, depending on your preferences.
What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.