Traditional Beef and Guinness Stew
6oz bacon, diced
2lbs beef chuck
3 Tbsp all-purpose flour
2 medium yellow onions, chopped
3 cloves garlic, minced
4 medium firm, waxy potatoes (e.g. Yukon Gold), cut in 1″ pieces
2 large carrots, chopped in 1/2″ pieces
2 stalks celery, chopped in 1/2″ pieces
1 large parsnip, chopped into 1/2″ pieces
1 bottle (1 pint 16 oz) Guinness Extra Stout
1 cup strong beef broth
2 Tbsp Worcestershire sauce
1/4 cup tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 1/2 tsp sea salt (or more to taste)
1/4 tsp freshly ground black pepper (or more to taste)
2 bay leaves
- Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
- Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan. Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned.
- Add the onions and fcook, adding more oil if necessary, until lightly browned, about 10 minutes. Add the vegetables and cook for another 5 minutes. Add the Guinness and bring to a rapid boil, deglazing the bottom of the pot as you do so. Boil for 2 minutes. Return the beef and bacon to the pot along with the remaining ingredients. Stir to combine and bring to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
- Serve with your favorite Croccantini, or cover and refrigerate for up to 4 days.