Rich Irish Guinness Stew

 

Ingredients

• 2 tablespoons olive oil
• 2 1/2 pounds beef stew meat, cut into 2-inch chunks (lamb or venison can be used instead)
  
• 1/2 cup flour
• 3 garlic cloves, minced
• 2 large onions, chopped
• 6 ounces bacon or pancetta, diced
• 1 can (15 ounces) Guinness beer
• 4 tablespoons tomato paste
• 3 cups beef stock
• 5 large carrots, peeled and cut into 1/2-inch pieces
• 3 large celery stalks, cut into 1-inch pieces
• 2 bay leaves
• 3 - 4 sprigs of fresh thyme

 

Here's how to make it:

1. Season the beef with salt and pepper. Heat oil in a heavy-bottomed pot over high heat. Add beef in batches and brown well all over. Remove the seared beef onto a plate and set aside.
2. Lower heat to medium. If the pot is looking dry, add a teaspoon of additional oil. Cook garlic and onion for 3 minutes until translucent, then add bacon. Cook until bacon is browned, then add carrots and celery. 
3. Add flour, and stir for 1 to 2 minutes until slightly brown. Add Guinness, beef stock and tomato paste. Mix well and add bay leaves and thyme.
4. Return beef into the pot, including any juices. Cover and lower the heat to simmer gently about 2 hours.
5. Remove the lid, then simmer for an additional 1 hour to 1 1/2 hours or until the meat is tender and the sauce has reduced and thickened. 
6. Skim off the fat on the surface. Adjust seasoning with salt and pepper. Remove bay leaves and spent thyme stems.

 

Serve hot over buttery mashed potatoes.  Recommended: Herbal Potato Mash

Source: 30 Seconds Food