Ingredients:
2 Tbsp. olive oil
2.5 lb beef chuck (if using a bone-in chuck roast, increase to 3 to 3.5 lbs roast)
3/4 tsp. each salt and pepper
3 garlic cloves
2 onions
6 oz. bacon, sliced into lardons
3 Tbsp. flour
16 oz. can Guinness Beer
4 Tbsp. tomato paste
3 cups beef stock
3 carrots, peeled and cut into 1/2” thick pieces
2-3 stalks celery, cut into 1” pieces
2 bay leaves
3 sprigs thyme
Instructions:
Cut beef into 2” chunks. Pat dry and sprinkle with salt and pepper.
Heat oil in a heavy based pot over high heat. Brown beef on all sides in batches. Remove onto a plate and set aside.
Lower heat to medium. Add oil if the pot is dry. Saute garlic and onion for 3 minutes until softening, then add bacon. Cook until bacon is browned, then stir in carrot and celery.
Add flour and stir for 1 minute.
Add Guinness, beef stock and tomato paste. Mix well, then add bay leaves and thyme.
Return beef to the pot, including any juices. Cover, lower heat to a gentle simmer and cook for 2 hours. Remove lid and simmer another 30-45 minutes until the beef is very tender and the sauce has reduced and thickened. Remove bay leaves and thyme, adjust salt and pepper and serve hot!