GUINNESS BEEF STEW

COOKING TIME:

About 3 hours

SERVINGS:

6 servings

INGREDIENTS:

2½ pounds beef chuck, cut into 2-inch chunks

¾ teaspoon salt

¾ teaspoon black pepper

2 tablespoons olive oil

3 cloves garlic, minced

2 onions, chopped

6 ounces bacon, diced

3 tablespoons all-purpose flour

4 tablespoons tomato paste

14.9 ounces Guinness beer (one can)

3 cups chicken stock

3 carrots, peeled and cut into ½-inch pieces

2 large celery stalks, cut into 1-inch pieces

2 bay leaves

3 sprigs fresh thyme (or 1 teaspoon dried)

INSTRUCTIONS:

BROWN THE BEEF

Pat the beef dry and sprinkle with salt and pepper.

Heat oil in a heavy pot over high heat.

Brown the beef in batches on all sides, then remove to a plate.

Brown the beef well. The browned bits left on the bottom of the pot add extra flavor to the sauce.

SAUTÉ THE AROMATICS

Lower heat to medium and add more oil if the pot is dry.

Cook garlic and onion for 3 minutes until softening.

Add bacon and cook until browned.

Stir in carrot and celery.

BUILD THE SAUCE

Add flour and stir for 1 minute to cook it off.

Add the Guinness, chicken stock and tomato paste.

Mix well to dissolve the flour.

Add bay leaves and thyme.

Return the beef and any accumulated juices to the pot.

The liquid should just cover the beef.

SIMMER THE STEW

Cover and reduce heat so the stew bubbles gently.

Cook for 2 hours until the beef is tender.

Remove the lid and simmer for another 30 to 45 minutes.

The beef should fall apart at a touch and the sauce should be slightly thickened.

The Guinness transforms into a deep, rich, savory sauce. All the alcohol cooks out.

FINISH AND SERVE

Skim fat from the surface if desired.

Adjust salt and pepper to taste.

Remove the bay leaves and thyme sprigs.

Serve over creamy mashed potatoes.