- 2 tbsp olive oil
- 2 lb beef stew meat (chuck or roast)
- 3 garlic cloves , minced
- 1 sweet onion, chopped
- 6 oz bacon, diced
- 3 tbsp cornstarch
- 2 11 oz bottles of Guinness Stout (not GF)
- 4 tbsp Worcestershire (not NSF)
- 3 cups beef broth
- 2 medium carrots , peeled and sliced on a bias 1 inch thick
- 2 large celery stalks , sliced on a bias 1 inch thick
- 1/2 cup of leeks, chopped and rinsed
- 1 cup of diced turnip or celery root
- 3 bay leaves
- 3 large sage leaves
- 3 sprigs thyme (or sub with 1 tsp dried thyme leaves)
- Salt and pepper to taste
- Fry bacon and reserve grease
Liberally sprinkle beef with salt and pepper. Add Worcestershire and allow to come to room temperature
Heat skillet over high heat. When it is barely smoking, add the reserved bacon grease and bring to temperature. Add beef in batches and sear well all over. Remove to a large stock pot. Repeat with remaining beef. Add more oil as needed.
After removing beef, add onion, leek and celery. Cook for 3 minutes until softening, then add bacon and garlic.
Deglaze with 1 bottle of Guinness.
Add deglazed veggies, bayleaf, herbs and stock to stock pot.
Cover, bring to simmer then lower heat so it is bubbling gently. Cook for 1 hour, until beef is tender.
Add carrots and turnips and cook until tender.
- Add cornstarch thinned with remaining beer.
Skim off fat on surface.
Remove bay leaves.
- Salt and pepper to taste.
Serve with Soda Bread