Guinness Beef Stew

• 4 strips bacon, diced
• 3.5 lbs beef chuck, cut into 2" cubes
• 1 yellow onion, large diced
• 3 carrots, chopped
• 2 celery ribs, chopped
• 1/4 head cabbage, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/4 cup all purpose flour
• 2 cups Guinness stout*
• 2 1/2 cups beef broth
• 1 cup strong brewed coffee
• 2 bay leaves
• 2 thyme sprigs
• 1 lb baby gold potatoes, halved
• 2 cups frozen peas, optional

kosher salt

freshly cracked black pepper

1. Render the bacon. Add the chopped bacon to your dutch oven. Turn the heat to medium-low and cook the bacon, stirring occasionally, until it’s browned and has released some of its fat. Use a slotted spoon to remove the bacon from the pan and transfer to a small bowl.
2. Sear the beef. Season the cubes of beef all over with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.
3. Saute the veggies. Decrease the heat to medium and add the butter. Add the chopped onions, celery, cabbage, and carrots to the pot and saute for 3-4 minutes, while stirring often. Add the chopped garlic and cook for another minute. Then, add the tomato paste and cook for 2-3 minutes, stirring often until the paste has darkened in color. Once the tomato paste is ready, sprinkle the flour over the top and stir well to incorporate.
4. Add the liquid and herbs. Add the beer to the pot and use a silicone spoon to work up any browned bits from the bottom of the pot. Add in the beef broth and coffee and bring to a simmer. Add the beef and bacon back to the pot, along with the chopped potatoes, thyme, and bay leaves.
5. Braise time! Cover the pot and transfer to a 350 F oven. Cook for 3- 3 1/2 hours or until the beef is very tender. Remove from the oven and rest 30 minutes covered before serving.