Like beef bourguignon, but with Guinness instead of red wine. Beef is fall-apart tender in a rich, stouty sauce!
Cuisine: American, Irish
Author: Mandy Jackson
2 to 2 1/2poundsbeef chuck,cut into 1-inch cubes
1 poundcarrots,sliced into 1-inch chunks
2medium yellow onions,sliced
1(11.5 ounce) bottleGuinness
1(14.5 ounce) canbeef broth
Preheat oven to 250 degrees.Heat the olive oil in a Dutch oven over medium. Add bacon and cook until fat is rendered and bacon is browned - about 8 minutes. Remove to a large plate with a slotted spoon.Pat beef dry with paper towels and sprinkle with flour, salt, and pepper. Add to the Dutch oven and brown for 3-5 minutes. Work in batches if needed to avoid overcrowding. Remove to the plate with the bacon. (Don't worry if things are getting stuck to the bottom of the Dutch oven - they will come off when the beer is added!)Add carrots and onions to the Dutch oven. Season with salt and pepper and toss to coat in the fat in the pan. Cook 6-8 minutes, stirring occasionally, until onions begin to brown. Add garlic and tomato paste and cook 1 minute more. Pour in beer and stir to deglaze any bits off the bottom of the pan. Return bacon and seared beef to the pan along with any juices. Add beef broth and thyme. Bring to a boil. Cover and transfer to oven. Bake 2 hours, until meat is tender. Stir in frozen peas.