Ingredients

The following ingredients have 4 Servings
  • 6 slices bacon (chopped)
  • 2 Tbsp olive oil
  • 2 lbs stew meat
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp butter
  • ½ c. yellow onion (diced)
  • 2 cloves garlic (minced)
  • ¼ c. all-purpose flour
  • 11.2 oz Guinness beer ((1 bottle))
  • 4 Tbsp tomato paste
  • 4 c. beef stock
  • 3 carrots or parsnips (chopped)
  • ½ Tbsp Worcestershire sauce
  • 2 stalks celery (chopped)
  • 2 bay leaves
  • 1 tsp thyme
  • 3 c. potatoes (peeled and chopped)
  • Salt and pepper to taste

Instruction

  • In a Dutch oven cook bacon over a medium high heat until desired crispness, remove and set aside on a plate lined with paper towels.
  • Season beef with salt and pepper.
  • Add olive oil to Dutch oven over medium heat. Then add stew meat to Dutch oven and brown the beef. When the beef is done remove and set aside.
  • In the same Dutch oven add the butter and onions, cook until onions are soft and translucent, about 2-3 minutes.
  • Then add in flour and whisk to make a roux, cook for 1 minute.
  • Pour in the Guinness beer and whisk until there are no more lumps in the sauce.
  • Add tomato paste, beef stock, carrots or parsnips, Worcestershire sauce, celery, bay leaves and thyme to the sauce in the Dutch oven. Stir to combine.
  • Add cooked stew meat, potatoes, and bacon to the Dutch oven. Bring to a boil, then reduce to low, cover and simmer for up to 2 hours, or until sauce has thickened to a loose gravy and vegetables are fork tender.
  • Taste and add salt and pepper as needed. Remove the Bay Leaves from the stew and serve immediately.