INGREDIENTS:
- 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
INSTRUCTIONS:
- Fry bacon and reserve grease
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Liberally sprinkle beef with salt and pepper. Add Worcestershire and allow to come to room temperature
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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.
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After removing beef, add onion, leek and celery. Cook for 3 minutes until softening, then add bacon and garlic.
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Deglaze with 1 bottle of Guinness.
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Add deglazed veggies, bayleaf, herbs and stock to stock pot.
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Cover, bring to simmer then lower heat so it is bubbling gently. Cook for 1 hour, until beef is tender.
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Add carrots and turnips and cook until tender.
- Add cornstarch thinned with remaining beer.
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Skim off fat on surface.
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Remove bay leaves.
- Salt and pepper to taste.
Serve with Soda Bread