2 tbsp olive oil
2.5 lb beef chuck
3/4 tsp each salt and black pepper
5 garlic cloves, minced
1 shallot, chopped
3 white onions, caramelized
8 oz bacon diced
3 tbsp flour
2 medium Yukon potatoes, peeled and cut into 1 – 1.5″ cubes
1 Guinness Beer
4 tbsp tomato paste
2 tablespoons Worcestershire sauce
3 cups beef broth
3 carrots, peeled and cut into 1/2″ thick pieces
2 bay leaves
1 tsp fresh thyme leaves
Cut the beef into 2″ chunks. Pat dry then sprinkle with salt and pepper.
Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
Lower heat to medium. If the pot is looking dry, add oil.
Add bacon, when nearly browned add garlic and shallot for 1 minute.
Add carrot, potatoes and flour, and stir for 1 minute to cook off the flour.
Add Guinness, beef stock, Worcestershire and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
Return beef into the pot (including any juices). Bring mixture to a rolling boil. Add caramelized onions. Cover and lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme (if used sprigs).