Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil (more if needed)
  • 2½ lb beef chuck (cut into 1½ - 2 inch cubes)
  • 3 cloves garlic (minced)
  • 2 cups pearl onions (or any onion roughly chopped)
  • 2 cups mushrooms (thick slice)
  • 6 oz bacon (sliced in small strips)
  • 1 cup carrots (peeled and cut into chunks)
  • 1 cup celery (rough cut)
  • 3 tbsp all-purpose flour
  • 14.9 oz Guinness Beer
  • 4 tbsp tomato paste
  • 3 cups beef stock
  • 2 cups baby potatoes (cut in half. (can sub any type of potato))
  • 3 sprigs thyme
  • ¾ tsp sea salt ((to taste))
  • ½ tsp black pepper ((to taste))

Instruction

  • Cut the beef into 1 1/2 -2" chunks. Pat dry then sprinkle with salt and pepper.
  • Heat oil in a heavy-based wide pot over high heat (I used my All-Clad 6 qt 5 ply pot). Add beef and brown the pieces well on all sides. Remove and place on a plate until needed.
  • Lower the heat to medium. If needed add additional oil.
  • Add garlic, onions and mushrooms and cook for 3-4 minutes.
  • Add Bacon and continue to cook until the bacon is browned (about 5 minutes)
  • Add carrots and celery and continue to cook for 3-5 minutes.
  • Add flour to the pan and mix in well. Allow the mixture to cook for 2-3 minutes to get the raw taste out of the flour.
  • Add Guinness to deglaze the pan and get all the bits off the pan into the sauce. Then add the beef stock and tomato paste. Mix well.
  • Add the browned beef into the pot (including any juices) along with the potatoes and thyme.
  • Cover, lower heat so it is bubbling gently. Let the stew cook covered for 2 hours. At this point the beef should be pretty tender. Remove lid and let the stew continue to simmer for an additional 1-2 hours. The sauce will have reduced and be amazingly flavorful.
  • Skim off any fat that may be on the surface of the stew. Adjust seasonings to taste with sea salt and pepper. Remove thyme and serve.