Irish Beef Stew

INGREDIENTS

• 4 slices thick-cut bacon cut into 1-inch pieces
• 3 pounds chuck roast cut into 2-inch pieces
• 2 medium onions chopped
• 4 cloves garlic minced
• 3 ounces tomato paste or half of a standard 6-ounce can
• 1 12-ounce bottle of Guinness
• 2 cups low sodium beef stock
• 2 tablespoons Worcestershire sauce
• 4 sprigs thyme
• 1 large bay leaf
• 3 medium carrots peeled and cut into 1-inch chunks
• 3 medium Yukon Gold potatoes cut into 1-inch pieces
• 2 large celery ribs chopped into 1-inch pieces
• salt and pepper to taste
• 1 teaspoon sugar optional, see notes below

For cornstarch slurry (optional)

• 1 tablespoon cornstarch
• 1 ounce water

DIRECTIONS 

1. Preheat oven to 300f and make room on the middle rack for a large Dutch oven. Heat a large Dutch oven to medium-low heat, then add the bacon. Cook the bacon until most of the fat has rendered (about 8 minutes) then remove the pieces to a paper towel lined plate and set aside.
2. Leave approximately 4 tablespoons of bacon fat in the pot and turn the heat to medium. Pat the beef dry then season with salt and pepper on all sides. Sear the beef in the pot until well browned (about 8-10 minutes total time) then remove the beef to a plate.
3. Add the onion to the pot and saute for 5 minutes or until softened. Add the garlic and cook for another 1-2 minutes or until fragrant.
4. Add the tomato paste to the pot and cook for 2 minutes, stirring frequently then add the Guinness and turn the heat to high. Using a wooden spoon scrape up all of the brown bits and boil for 2 minutes.
5. Add all of the beef and bacon to the pot. Also, add the beef stock, thyme, bay leaf, and Worcestershire sauce. Stir it all together and bring the stew to a boil. Once boiling, turn off the heat and cover the pot with a heavy lid. Place the pot in the oven and cook for 90 minutes.
6. After 90 minutes, remove the pot from the oven and skim off and discard the top layer of fat with a large spoon. Add the potatoes, celery, and carrots. Return the pot to the oven without the lid and cook until the beef and vegetables are tender (about 75 more minutes).
7. Remove the thyme and bay leaf and any excess fat that has risen to the top. Taste test the stew and season with salt and pepper.
8. If the stew isn't thick enough to your liking boil on the stovetop for 5-10 minutes to reduce and thicken. Alternatively, bring stew to a simmer and add a cornstarch slurry and stir until thickened (about 1 minute). Serve in bowls with crusty bread.