Beef and Guinness Stew

I like to use mashed potatoes instead of putting potatoes into the stew…that way it freezes better!

Level: Easy

Groceries:

• 4 slices bacon, chopped
• 2 1/2 lbs stew meat, seasoned to taste with salt and pepper
• 2 onions, coarsely chopped
• 1/2 tsp salt
• 4 cloves garlic, minced
• 1 14.9 oz can Guinness beer
• 8 oz can tomato paste
• 4 sprigs fresh thyme
• 3 carrots, cut into 1” pieces
• 3 stalks celery, cut into 1” pieces
• 1 tsp white sugar
• 2 C frozen peas
• 2 1/2 C chicken stock, or as needed to cover

How to:

Cook and stir bacon in heavy skillet over medium high heat until bacon is browned and crispy (3 to 4 minutes). Transfer bacon to a large stew pot, reserving bacon fat.

Season stew meat and brown on high until all sides are seared (about 5 minutes). Add to stew pot.

Turn heat down and cook onions in the retained fat in the skillet until lightly browned (5 to 8 minutes). Season with a large pinch of salt.

Cook garlic with onions until soft, add beer and stir with a wooden spoon to get all the browned bits off the bottom. Pour into stew pot. Stir in tomato paste, thyme, carrots, celery, sugar, 1/2 tsp black pepper and enough chicken broth to cover.

Bring stew to a gentle simmer, stirring to combine. Reduce heat to low and cover pot. Simmer for 2 hours, stirring occasionally. Toss in peas. Remove cover and raise heat to medium high. Boil until slightly thickened, about 30 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.

Make mashed potatoes and pour stew over the mashed potatoes!