Irish Beef and Guinness Stew

Stovetop

1. 1

   Step 1: Cut the beef into 5 cm (2-inch) chunks. Pat it dry, then sprinkle with the salt and pepper.

2. 2

   Step 2: Heat the oil in a heavy-based pot over high heat. Brown the beef well on all sides in batches, transferring each batch to a plate before adding the next.

   
3. 3

   Step 3: Lower the heat to medium. If the pot looks dry, add oil.

4. 4

   Step 4: Cook the garlic and onion for 3 minutes, until they begin to soften. Add the bacon.

5. 5

   Step 5: Cook until the bacon is browned, then stir in the carrot and celery.

6. 6

   Step 6: Add the flour and stir for 1 minute to cook it off.

7. 7

   Step 7: Add the Guinness, chicken stock and tomato paste. Mix well so the flour dissolves, then add the bay leaves and thyme.

   
8. 8

   Step 8: Return the beef and any juices to the pot. The liquid should just cover the beef.

9. 9

   Step 9: Cover the pot and lower the heat so the stew bubbles gently. Cook for 2 hours, until the beef is fairly tender. Remove the lid and simmer for a further 30–45 minutes, or until the beef falls apart easily and the sauce has reduced and thickened slightly.

10. 10

    Step 10: Skim fat from the surface if desired. Adjust the salt and pepper to taste, then remove the bay leaves and thyme.

11. 11

    Step 11: Serve with creamy mashed potatoes.