Steps

1. Cut the Beef Chuck Roast (550g) into 2-3cm cubes.
   🕒 00:27
2. Transfer the cut beef to a bowl, add 2 pinches of salt and black pepper (approx. 20 grinds), and mix well.
   🕒 00:43
3. Peel and roughly chop 2 small onions (or 1 large, approx. 300g).
   🕒 00:56
4. Peel and cut carrots (2) into approximately 2cm thick slices.
   🕒 01:07
5. Cut the celery stalk (1) into similar-sized pieces as the carrots.
   🕒 01:11
6. Peel and mince the garlic cloves (3).
   🕒 01:21
7. Heat 1 tbsp of oil in a frying pan over medium heat.
   🕒 01:29
8. Add the beef and sear until well browned on all sides, then remove from the pan. Don't wash the pan! The browned bits left in the pan will add depth of flavor to the stew.
   🕒 01:32
9. Add a little more oil to the frying pan if needed, and sauté the onions. Sprinkle with a pinch of salt and cook for about 4-5 minutes until softened and lightly browned.
   🕒 02:04
10. Add the minced garlic and tomato paste (2 tbsp) and cook for another 1-2 minutes until fragrant.
    🕒 02:17
11. Pour in the Guinness Beer (330ml) can into the frying pan, scraping up any browned bits from the bottom.
    🕒 02:30
12. Add the cut carrots and celery, along with the sautéed onions and beer mixture, to the pot containing the beef.
    🕒 02:48
13. Pour in the Reduced Sodium Chicken Consommé (300ml) and add the thyme (1 bunch or 1 tsp dried).
    🕒 02:58
14. Bring the pot to a strong simmer over high heat. Once boiling, reduce heat to low, cover, and simmer for 2 to 2.5 hours. Skim off any fat or scum that rises to the surface during simmering to prevent the finished stew from having a heavy texture.
    🕒 03:08
15. Peel and cut the Maris Piper potatoes (600g) in half.
    🕒 03:39
16. Place the Maris Piper potatoes in a pot of cold water, add a pinch of salt, and bring to a boil. Reduce to medium-low heat and simmer for about 15 minutes, or until tender enough to be easily pierced with a fork.
    🕒 03:42
17. Drain the boiled potatoes and let them steam in the colander for 5 minutes to evaporate excess moisture.
    🕒 03:52
18. Mash the potatoes until smooth using a masher or fork, and return them to the pot.
    🕒 04:01
19. Place the mashed potatoes over low heat and gradually stir in the warmed milk (180ml).
    🕒 04:12
20. Add the cold unsalted butter (50g), cut into small cubes, and mix well until fully incorporated.
    🕒 04:24
21. Finely chop the leek (1), add it to the mashed potatoes, and season with salt to taste.
    🕒 04:45
22. Once the stew has thickened and reduced, remove the thyme stems.
    🕒 04:52
23. Serve the mashed potatoes on plates, generously spoon the beef stew over them. Garnish with parsley if desired, and enjoy.
    🕒 05:29