- October 28, 2018 at 9:59 pm #392802mosParticipant
3 thick slices bacon, diced
2 lb stew beef, round or chuck, cut in 1-inch cubes
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
2 onions, chopped
1 clove garlic, minced
2 to 3 cups carrots, diced or sliced
1 1/2 cups Guinness stout
1 cup beef broth
2 tbs tomato paste
2 tsp Worcestershire sauce
1 bay leaf
1/2 tsp dried leaf thyme
2 to 3 cups diced potatoes
2 tbs fresh parsley, chopped
To taste: salt and pepper
In a large saucepan or Dutch oven over medium heat, cook the bacon, turning, until lightly browned.
In a food storage bag, combine the flour, 1/2 tsp of salt, and pepper. Add beef cubes and toss until well coated.
Add the beef and onions to the bacon and continue cooking, frequently turning, until beef and onions are browned. Add the garlic and cook, stirring, for 1 min longer.
Add the carrots, stout, and broth.
Stir in the tomato paste and Worcestershire sauce. Add the bay leaf and bring to a boil. Reduce heat to low, cover, and cook at a low simmer for 1 1/2 to 2 hours, or until beef is very tender.
Add the thyme and potatoes to the beef mixture and bring to a boil.
Cover, reduce heat and simmer for about 30 min longer, or until potatoes are tender.
Stir in the parsley and add salt and pepper, to taste.
Cook for 5 min longer.
Serve with crusty rolls, biscuits, or slices of freshly baked Irish soda bread. Serves 6-8
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