निर्देश

• 1 - Prepare beef and vegetables:
  Cut Aberdeen Angus beef into chunks. Peel and chop carrots, celery, onions, garlic, and potatoes.
• 2 - Dredge beef in flour:
  Lightly coat beef chunks with all-purpose flour. This helps thicken the stew during cooking.
• 3 - Brown the Beef:
  Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown beef in batches until all sides are seared. Remove and set aside.
• 4 - Sauté Aromatics:
  Lower the heat to medium. In the same pot, add onions, carrots, celery and garlic. Cook, stirring, until softened and fragrant, about 5-7 minutes.
• 5 - Add tomato paste and deglaze:
  Stir in tomato paste and cook for 1-2 minutes. Pour in the Scottish pale ale, scraping the bottom to loosen browned bits.
• 6 - Simmer with beef and stock:
  Return browned beef to pot. Add beef stock, thyme, and bay leaves. Bring stew to a gentle simmer.
• 7 - Slow cook the stew:
  Cover and cook over low heat or in a 150°C (300°F) oven until beef is tender, about 2 hours.
• 8 - Add potatoes and finish cooking:
  Add potatoes to the stew and continue simmering uncovered until potatoes are tender and stew thickens, about 15 minutes.
• 9 - Season and Garnish:
  Adjust salt and pepper to taste. Remove thyme sprigs and bay leaves. Garnish with fresh parsley before serving.