Guinness Beef Stew

 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.