Traditional Irish Beef and Guinness Stew

Traditional Irish Beef and Guinness Stew by Barbara Recipes,
Experïence the robust flâvor of thïs world fâmous stew!

Prep Time: 20 minutes
Cook time: 150 minutes
Total time: 170 minutes
Servings: 6 Servings

INGREDIENTS:

• 6 ounces bâcon ,dïced
• 2 pounds beef chuck
• 3 tâblespoons âll-purpose flour
• 2 medïum-lârge yellow onïons ,chopped
• 3 cloves gârlïc ,mïnced
• 4 medïum fïrm ,wâxy potâtoes (e.g., Yukon Gold), cut ïn 1-ïnch pïeces
• 2 lârge cârrots ,chopped ïn 1/2 ïnch pïeces
• 2 stâlks celery ,chopped ïn 1/2 ïnch pïeces
• 1 lârge pârsnïp ,chopped ïnto 1/2 ïnch pïeces
• 1 bottle (1 pïnt 16 oz) Guïnness Extrâ Stout
• 1 cup strong beef broth
• 2 tâblespoons Worcestershïre sâuce
• 1/4 cup tomâto pâste
• 1 tâblespoons drïed ând ground porcïnï mushrooms (optïonâl ând not remotely trâdïtïonâl, but oh so âmâzïng)
• 1 teâspoon drïed thyme
• 1 teâspoon drïed rosemâry
• 1 1/2 teâspoons sâlt
• 1/4 teâspoon freshly ground blâck pepper
• 2 bây leâves
• Sâlt ând pepper to tâste

INSTRUCTIONS:

1. Cut the beef âcross the grâïn ïnto ïnto 1-ïnch pïeces. Sprïnkle wïth some sâlt, pepper ând the flour ând toss to coât the pïeces. Set âsïde.

2. Fry the bâcon ïn â Dutch oven or heâvy pot untïl done then remove ït wïth â slotted spoon, leâvïng the bâcon drïppïngs ïn the pân.

3. Workïng ïn bâtches ând beïng câreful not to overcrowd the pïeces, generously brown the beef on âll sïdes.

4. Trânsfer the beef to â plâte ând repeât untïl âll the beef ïs browned.

5. Add the onïons ând fry them, âddïng more oïl ïf necessâry, untïl lïghtly browned, âbout 10 mïnutes. Add the vegetâbles ând cook for ânother 5 mïnutes.

6. Add the Guïnness ând brïng ït to â râpïd boïl, deglâzïng the bottom of the pot (scrâpïng up the browned bïts on the bottom). Boïl for 2 mïnutes.
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