1-Getting started with Guinness beef stew is all about those easy steps that lead to amazing results. First, prepare your ingredients by chopping veggies and cubing the beef, which sets you up for smooth cooking. This mise en place keeps things organized and helps you avoid any last-minute rushes.

2-Next, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Brown the 2.5 pounds of beef chunks, seasoned with 3/4 teaspoon salt and 3/4 teaspoon black pepper, in batches until they’re nicely seared. Once done, set the beef aside to capture those flavorful juices.

3-Then, in the same pot, add the 3 minced garlic cloves and 2 chopped onions, cooking them for about 3 minutes until they soften and smell great. Follow that by stirring in the 6 ounces of diced bacon until it’s browned, adding a smoky depth to the mix.

4-Now, stir in the 3 peeled and sliced carrots and 2 large celery stalks cut into 1-inch pieces. To thicken things up, add 3 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly. This step ensures a smooth sauce without lumps.

5-Pour in 440 ml of dark stout beer, 3 cups of chicken stock, and 4 tablespoons of tomato paste, mixing well to dissolve the flour and scrape up any bits from the pot. Season with 2 bay leaves and 3 sprigs of thyme, then return the beef and its juices to the pot, making sure the liquid just covers everything.

6-Cover and simmer gently for 2 hours until the beef is tender. For the final touch, remove the lid and let it simmer uncovered for another 30 to 45 minutes until the beef falls apart and the sauce thickens. Don’t forget to remove the bay leaves and thyme sprigs before serving.