Ingredients
Units
Scale
- 2.5 lbs beef chuck roast, cut into 2” cubes
- 1 tsp salt
- 1 tsp ground black pepper
- 2 Tbsp olive oil
- 6 oz bacon, diced
- 1 Tbsp minced garlic
- 1 cup onion, chopped
- 2 cups carrots, peeled and chopped
- 2 cups celery, chopped
- 3 Tbsp flour
- 1 bottle (14.9 oz) Guinness beer
- 4 Tbsp tomato paste
- 4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
Instructions
- Dry the beef pieces by blotting them with a paper towel, then sprinkle salt and pepper on all sides.
- Heat the oil in a large pot or Dutch oven over medium-high heat. When the oil is hot, add as many of the beef cubes that will fit but don’t crowd the pan. You will most likely need to do this in two batches. Allow the beef to brown before turning it over to brown the other sides. Transfer the beef to a plate and repeat with the rest of the cubes.
- Reduce the heat to medium. Add the bacon to the pot along with the garlic and onion. Cook for five-ish minutes until the bacon is starting to brown. Add the carrots and celery and saute for another 2 minutes.
- Sprinkle on the flour and stir to coat the veggie mixture with it.
- Tip in the beer and scrape up any brown bits on the bottom of the pan using a spatula. Add the tomato paste and broth, then stir to incorporate. Throw in the bay leaves and thyme.
- Now, place the browned beef cubes into the pot and dump in any juices that have accumulated. Press the beef down so that it is submerged and liquid just covers it.
- Lower the heat to medium-low or just at a simmer. Cover the pot and cook for 2 hours. Remove the lid and allow to simmer for 30 minutes longer. Remove the bay leaves before serving.