Recipe
Preparation20 minutes
Cook time3 hours 0 minutes
ServingsServes 6
Episode1602
Ingredients
- 2-1/2lb of Chuck Roast, cut into chunks
- 6 Slices of Bacon, chopped
- 1 Onion, peeled and diced
- 2 Carrots, peeled and diced
- 2 Stalks of Celery, diced
- 4 Cloves of Garlic, minced
- 3 Tbsp of Olive Oil
- 1/4 cup of Tomato Paste
- 1/4 cup of all Purpose Flour
- 12oz Guinness Draught
- 4 cups of Beef Stock
- Few dashes of Worcestershire
- Few Sprigs of Thyme or 2 tsp of dry thyme
- 2 Small Dried Bay Leaves
- Salt and Pepper to taste
- 3 Tbsp of Chopped Parsley
Preparation
-
1) In a Dutch oven over medium heat, cook the bacon until crisp, then remove the bacon to a plate and discard the bacon grease rendered.
2) Add about a tablespoon of olive oil to the pot, allow it to get nice and hot over medium high heat, meanwhile, season the beef well with salt and pepper. Add the beef to the hot pot and sear until deeply golden brown on both sides, once there, remove to a plate.
3) Add the remaining oil to the pot along with the carrots, onion, celery and garlic, lower the heat to medium, add a small pinch of salt and sauté until they begin to soften and brown, about 10 minutes.
4) Add the flour, stir well for a minute then add in the tomato paste, cook for 30 seconds. Add the Guinness, beef stock, Worcestershire, thyme and bay leaves, add the cooked bacon and seared beef back in, bring to a boil then reduce the heat to low, cover and cook for a few hours until the beef is tender.
5) Once the stew is ready, adjust the seasoning to taste, remove the bay leaves, stir in the parsley and enjoy!
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