Guinness Beef Stew

Not sure why it's taken me so long to put this one up. I've been making it for years and it's a staple in the Saul household. Beef stews are made a million different ways - I much prefer Guinness over red wine (sorry Julia) and have to have the potatoes IN the stew...contrary to how my husband's family eats it back in Ireland: steamed potatoes peeled and buttered on the side.

2 lbs beef chuck/stew meat, cut into big bite sized pieces (they'll shrink)
1/2 cup flour, divided
1/4 cup olive oil, divided
2 tbsp butter, divided
3 carrots chopped
3 celery ribs chopped
1 large onion
4 cloves of garlic
5 sprigs of time (either tied with twine and fished out later or trimmed)
2 tbsp tomato paste
1.5 cans of Guinness (drink the other half - bonus!)
~3/4 of a 14oz can of crushed tomato or tomato sauce
~4 medium sized yukon gold potatoes, chopped to bite size
Salt and pepper

1. Divide the beef into two batches (make sure that the beef is dry and not juicy, dry it with a few paper towels if needed). Generously salt and pepper the beef and dredge half in flour.

2. Heat a large dutch oven to medium high heat and add enough olive oil and 1 tbsp butter to coat the pan. Add half of the beef and cook until browned on all sides. Remove from the pot, add a little more oil and cook the other half of the beef. Set aside.

3. Add a little more oil to the pan if needed. Add the onion, carrot, celery, and thyme and cook until softened, about 10 mins. Add the garlic and a bit of salt and pepper.

4. Push the veggies aside and add the tomato paste. Cook for a couple of minutes and mix into the veggies.

5. Add the Guinness and scrape up all brown bits on the bottom of the pot. Add the tomato and potatoes and bring to a simmer. Turn heat to low and simmer covered for at least two hours or until the beef is very tender. Stir occasionally to check the temp and avoid stew caking on the bottom of the pot. The stew will start out runny and thicken as you cook.