INGREDIENTS
2 1/2 lb
Beef chuck
1 1/2 lb
baby yukon gold potatoes
2
Bay leaves
1 1/2 cups
Carrots
1 cup
Celery
1
Chives
3 cloves
Garlic
7 oz
Peas
1 1/2 tsp
Thyme, dried
1 cup
Yellow onion
3 cups
Beef broth
1/4 cup
Tomato paste
1 tsp
Black pepper, ground
2 tbsp
Cornstarch
2 1/2 tsp
Salt
2 tbsp
Olive oil
12 oz
Guinness
2 tbsp
Water