Servings: 6

Ingredients

  • Olive oil (2 tbsp)
  • Beef chuck, cut into 2" chunks (2.5 lbs)
  • Salt (¾ tsp)
  • Black pepper (¾ tsp)
  • Garlic, minced (3 cloves)
  • Onions, chopped (2)
  • Bacon, diced (6 oz)
  • All-purpose flour (3 tbsp)
  • Guinness beer (14.9 oz / 440 ml)
  • Tomato paste (4 tbsp)
  • Beef stock (3 cups)
  • Carrots, chopped (3)
  • Celery stalks, chopped (2 large)
  • Bay leaves (2)
  • Thyme sprigs (3, or 1 tsp dried)

Directions

  1. Pat beef dry and sprinkle with salt and pepper.
  2. Heat oil in a heavy pot over high heat. Brown beef in batches and remove to a plate.
  3. Lower heat to medium. Add more oil if needed.
  4. Cook garlic and onion for 3 minutes until softening. Add bacon.
  5. Cook until bacon browns. Stir in carrot and celery.
  6. Add flour and stir for 1 minute to cook off.
  7. Add Guinness, beef stock, and tomato paste. Mix well. Add bay leaves and thyme.
  8. Return beef to pot including juices. Liquid should just cover the meat.
  9. Cover and simmer gently for 2 hours until beef is tender. Remove lid and simmer 30-45 minutes more until beef falls apart and sauce thickens.
  10. Remove bay leaves and thyme sprigs. Adjust seasoning.

Notes

  • Serve with creamy mashed potatoes
  • Pancetta or speck can be used in place of bacon
  • Adapted from RecipeTin Eats