Guinness Beef, Cabbage, and Potato Stew

Preheat Dutch large oven or saucepan over medium heat with olive oil. Coat stew meat with flour and place in Dutch Oven. Heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.

Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, Guinness and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours.

After 2 hours, add cabbage, potatoes, celery, and carrot; cover and simmer until potatoes are tender, about 30 to 45 more minutes.

Take bay leaf out. Mix cornstarch with water and make a slurry.

Stir tomato sauce, cornstarch slurry, and salt to taste, into the stew. Simmer, uncovered, until tomato sauce is fully incorporated and stew has thickened, about 15 to 20 minutes.