– olive oil – beef chuck – clove garlic – pearl onions – mushrooms – bacon – carrots – celery – all-purpose flour – Guinness Beer – tomato paste – beef stock – baby potatoes – sprigs thyme
The first step is pan-searing the beef cubes in a very hot pan with olive oil. Turn the cubes so that all the sides are seared. Remove all the beef from the pan.
Add the garlic, onions, and mushrooms to a large pot and let them cook for 3-4 minutes. Season with salt and pepper and add the bacon.
Next, add the carrots and celery to the pan. Cook for 3-5 minutes then add the flour and let the mixture cook for an additional 2-3 minutes to let the flour cook, getting rid of the raw flavor.
Add the grated Romano cheese, chopped parsely and black pepper. Mix well.
The next step is deglazing the pan with a bottle of Guinness. I used the Foreign Extra Stout because that’s what I had on hand.
The last step is adding the beef cubes back into the pot with the potatoes, beef broth and thyme.
The last step is adding the beef cubes back into the pot with the potatoes, beef broth and thyme.