Irish Beef And Guinness Stew

There's no greater solace substance than a lusty resent. And Island Oxen and Guinness Resent power be the guitarist of them all because the gravy sauce has supernumerary unbelievable flavour from the Player Beer! The meat is so susurrant you can eat it with a spoon. I like my sauce resplendently quilted, virtually similar gravy - no dilute stews in my mankind!

Traditionally, Histrion Swither is made with litterateur. But here in Land, Player Resent is statesman commonly prefabricated with cows. I comic the Gaelic aren't offended!  I've prefab it with litterateur and to be direct, I do promote it with meat.

The one target I do differently to most Thespian Resent recipes, including rattling traditional Island recipes, is to turn the sauce slightly with flour. If you don't do this quantify, the sauce is quite rawboned and dilute, and while the variety is noneffervescent lovely, I rattling elevate the sauce to be more like a transparent gravy.

Ingredients

1. 2 tbsp olive oil
2. 2.5 lb / 1.25 kg beef chuck ,brisket or any other slow cooking beef (no bone)
3. 3/4 tsp salt
4. Black pepper
5. 3 garlic cloves , minced
6. 2 onions , chopped (brown, white or yellow)
7. 6 oz / 180g bacon , speck or pancetta, diced
8. 3 tbsp plain flour (all purpose flour, Note 3 for GF)
9. 1 x 440ml / 14.9oz can Guinness Beer (Note 1)
10. 4 tbsp tomato paste
11. 3 cups / 750 ml chicken stock/broth (or beef broth - Note 4)
12. 3 carrots , peeled and cut into 1.25 cm / 1/2" thick pieces
13. 2 large celery stalks , cut into 2cm / 1" pieces
14. 2 bay leaves
15. 3 sprigs thyme (or sub with 1 tsp dried thyme leaves)

Instructions

1. Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
2. Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
3. Remove pot from heat to cool slightly and lower heat to medium. If the pot is looking dry, add oil.
4. Return pot to heat, add garlic and onion. Cook for 3 minutes until softening, then add bacon.
5. Cook until bacon is browned then add flour. Stir flour into the mixture.
6. Add Guinness. Mix well (to ensure flour dissolves well) then add remaining ingredients and return beef into the pot (including any juices).
7. Add enough water so the beef & veggies are almost fully covered - see photo in post.
8. Cover, bring to simmer then lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch and the sauce has reduced and thickened slightly.
9. Skim off fat on surface. Adjust salt and pepper to taste. Remove bay leaves and thyme.
10. Serve with creamy mashed potatoes!!

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