Beef & Guinness Ste

Warm a large heavy pot on medium high heat and add the olive oil. Pat the beef dry with paper towels and season it with the salt and pepper. Place the beef in the pot in a single layer and let each side brown until deep and golden. Work in batches so the pieces sear properly. Transfer the browned beef to a plate and set aside.

Reduce the heat to medium. If the pot looks dry, drizzle in a small splash of oil. Add the chopped onions and minced garlic and cook for several minutes until they soften and become fragrant. Stir occasionally so they do not catch on the bottom of the pot.

Add the diced bacon or pancetta to the pot and cook until the pieces turn golden and release their aroma. Use a wooden spoon to scrape up any browned bits as the bacon cooks, since they will add richness to the stew.

Stir in the carrots and celery so the vegetables pick up the savory flavors in the pot. Continue cooking for a couple of minutes until the edges of the vegetables warm and soften slightly.

Sprinkle the flour evenly over the vegetables and stir well for a full minute. The mixture will look thick and slightly pasty, which is normal. This step helps the stew thicken later (the mixture may look dry at first, it smooths out as the liquid is added).

Slowly pour the Guinness into the pot while stirring continuously. The stout will foam briefly. Use your spoon to gently lift any browned bits from the bottom of the pot since they add depth and a warm, malty flavor to the stew.

Pour in the stock and add the tomato paste. Stir until the liquid looks smooth, glossy and well combined. Add the bay leaves and thyme, letting them sink below the surface so they infuse the broth evenly.

Place the browned beef and any collected juices back into the pot. Stir gently so the pieces are mostly submerged. The liquid should sit just over the top of the beef. If needed, add a small splash of stock or water to adjust.

Bring the pot to a gentle simmer, then reduce the heat to low and cover the pot. Cook for about 2 hours. The stew should bubble quietly, allowing the beef to soften and the flavors to meld.

Remove the lid and continue simmering for 30 to 40 minutes. This helps the sauce reduce naturally into a thick, rich gravy. Stir occasionally to prevent sticking. If the stew thickens too quickly, add a splash of stock. If it feels thin, keep simmering until it reaches a velvety consistency.

Remove the bay leaves and thyme stems. Taste the stew and adjust the seasoning with extra salt or pepper if needed. Sprinkle with parsley before serving if you like. The beef should be tender and the sauce should be glossy and deeply flavored.