Guinness Beef Stew

Ingredients

• 4 pcs Thyme
• 500 g Beef Chuck
• 330 ml Guinness
• 2 tsp Brown Sugar
• 2 tsp Malt Vinegar
• 2 pcs Bay Leaves
• 100 g Smoked Bacon
• 20 g Irish Butter
• 1 pcs Onion
• 1 pcs Leek
• 2 pcs Celery
• 2 pcs Garlic
• 2.25 tsp Black Pepper
• 2.25 tsp Sea Salt
• 400 ml Beef Stock
• 2 pcs Potato
• 2 pcs Carrot
• 10 g Parsley

Method

1. Thinly slice {onion}, {leek}, {celery}, {garlic}, {potato}, and {carrot}. Pick the leaves from {thyme} and keep the {parsley} ready for finishing.
2. In a small saucepan over medium heat, simmer {guinness} with {brown_sugar}, {malt_vinegar}, {bay_leaves}, a pinch of {sea_salt}, and some {black_pepper} for a few minutes until slightly syrupy and the bitterness smells rounded, not sharp.
3. In a heavy casserole over medium heat, cook {smoked_bacon} until the fat renders and the slices turn lightly golden. Lift out the bacon and leave the fat in the pot so the stew gets smoky depth.
4. Add {irish_butter} to the bacon fat over low heat, then add {onion}, {leek}, {celery}, and {garlic}. Season with a little {sea_salt} and {black_pepper}, then sweat until soft, sweet, and translucent without taking on color.
5. Pat {beef_chuck} dry, then in the casserole layer the softened base with {beef_chuck}, the cooked {smoked_bacon}, {carrot}, and {potato}. Season each layer lightly with {sea_salt} and {black_pepper} so the flavor builds evenly through the pot.
6. Pour in the reduced {guinness} and {beef_stock} to barely cover the layers, then bring the casserole just to a gentle simmer on the stovetop. Cover and cook in a low oven until the {beef_chuck} is spoon-tender, the bottom {potato} has started to break down, and the broth is naturally thickened.
7. Lift off the lid and rest the stew briefly, then taste and adjust with the remaining {sea_salt} and {black_pepper}. Scatter over {parsley} for a fresh finish and spoon into warm bowls.