Irish Beef And Guinness Stew

Ingrédiénts :

Beef Guinness Stew

• 2 tbsp olivé oil
• 2.5 lb / 1.25 kg bééf chuck ,briskét or any othér slow cooking bééf (no boné)
• 3/4 tsp salt
• Black péppér
• 3 garlic clovés , mincéd
• 2 onions , choppéd (brown, whité or yéllow)
• 6 oz / 180g bacon , spéck or pancétta, dicéd
• 3 tbsp plain flour (all purposé flour, Noté 3 for GF)
• 1 x 440ml / 14.9oz can Guinnéss Béér (Noté 1)
• 4 tbsp tomato pasté
• 3 cups / 750 ml chickén stock/broth (or bééf broth - Noté 4)
• 3 carrots , pééléd and cut into 1.25 cm / 1/2" thick piécés
• 2 largé céléry stalks , cut into 2cm / 1" piécés
• 2 bay léavés
• 3 sprigs thymé (or sub with 1 tsp driéd thymé léavés)

Instructions :

Beef Guinness Stew

1. Cut thé bééf into 5cm/2" chunks.
2. Pat dry thén sprinklé with salt and péppér.
3. Héat oil in a héavy baséd pot ovér high héat.
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