Traditional Welsh Braised Beef & Guinness Stew

Dredge beef chunks in seasoned flour and brown deeply in a large pot. Sauté onions, carrots, and celery.

Deglaze with a full pint of Guinness and add beef stock. Stir in a spoonful of brown sugar, bay leaves, and thyme.

Simmer covered for 2.5 to 3 hours until the beef is meltingly tender.

The sauce should be dark, glossy, and rich.

Serve with Colcannon or buttery mash. A hearty stew from the industrial heart of Llanelly.