This is a recipe we had before Christmas at the home of friends. It was good to get together; almost normal after almost 2 years of pandemic ruined gatherings. This is delicious and hearty; a perfect winter meal with some crusty bread. A word of warning early in the cooking process, this smells terrible. Don't worry, the bad smell goes away quickly and then your house smells amazing while it simmers.
4 strips of bacon, cut into small pieces (do not skimp on this, it adds great flavor)
2 1/2lbs stew beef; marinated in salt and pepper
2 onions; rough chopped
4 cloves minced garlic
1 14oz can Guinness
1/4 C. tomato paste
4 springs fresh thyme
3 carrots; rough chop
2 stalks celery; rough chop
2 1/2 C. chicken stock
Bay leaves (I used 2 large), salt and pepper to taste
Potatoes (I used Yukon gold roughly 3lbs) cut into large pieces
In a stock pan fry bacon, remove and set aside.
Brown beef, remove. Soften onions for 5 minutes. Add minced garlic for 1 minute. Deglaze with Guinness. Scrape with wooden spoon for 2 1/2 minutes. Add tomato paste, thyme (I tied the sprigs with butcher's twine), carrots, celery, bay leaves and potatoes. Add stock, cook on high until mixture comes to a boil and then reduce heat to a gentle simmer and cover for 1 1/2 to 2 hours or until fork tender. Uncover and raise heat to reduce and thicken. Add a cornstarch slurry for further thickening if desired.
