Irish Beef Stew

MmmMmmMMmm so satisfying :-)

(serves: 2)
(cook time: almost 2 hours)
Ingredients

Stew meat 1 1/2 lbs (I prefer chunks close to 2 1/2" by 1 1/2" - they will shrink while cooking)
Yellow onion 1/4 cup (chopped fine)
Celery 1/4 cup (chopped fine)
Garlic 1/2 Tbs (minced fine)
Green chillies 1 tsp (mined fine) *optional
Fresh parsley leaves 3-4 Tbs (chopped)
Flour 2 Tbs
Red potatoes 2-3 medium sized cut into thirds
Carrots cut into large chunks 1 1/4 cup
Green beans 1 cup
Tomato sauce 3 Tbs
Dried thyme 1/2 tsp
Dried dill weed 1/2 tsp
Sweet paprika 1/2 tsp
Bayleaf 1-2
Whole cloves 3-4
Fresh coarse pepper 1/4 tsp
Beef stock 2 cups
Guinness extra stout 1 cup *optional (replace with water or beef stock)
Some olive oil
Salt to taste

Method

1. Heat up some oil in a large pot and brown the beef chunks on high heat on all sides. Remove the meat and keep aside. This is just for color and sealing in the juices don't worry about fully cooking the meat.
2. In the same pot start to brown the onions. You may need to add some extra oil. When the onions are transparent add celery, chillies, garlic and continue to cook for a few more minutes. Then add some flour and stir around for a minute or so. To avoid lumps flour to oil ratio should be equal.
3. Pour the liquids into the pot and use an immersion blender to mix in the onion mixture thoroughly.
4. In goes the tomato sauce, the herbs, pepper, bay leaf and cloves. Bring it to a boil. 
5. Add the meat back into the pot, lower the heat and simmer covered for an hour.
6. I like to add the vegetables in intervals to ensure they retain their shape and don't become too mushy. After an hour of slow cooking add the potatoes and cook covered on low heat for 15 mins. Then add the carrots and continue to cook for another 15 minutes. Then finally add the green beans and simmer covered for another 10 minutes.
7. Remove bay leaf and cloves. Done.
8. Sprinkle some fresh parsley on top. Serve while hot.