Ingredients
Scale
- 1/4 pound bacon, diced
- Olive oil
- 3ish pound beef chuck roast, excess fat cut off, then cut into bigger bite-sized pieces
- Kosher salt and coarsely ground black pepper
- 1 large white or yellow onion, roughly chopped
- 4 cloves garlic, minced
- 1/4 cup flour
- 12 ounces Guinness, or if not any dark beer
- 2 tablespoons tomato paste
- 3 carrots, cut into bite-sized pieces
- 1 pound Yukon gold potatoes, peeled and cut into bite-size pieces
- 3-4 cups chicken broth
- 2 teaspoons Worcestershire sauce
- 1/3 cup prepared horseradish
- 1-2 teaspoons dried thyme
- Chopped fresh parsley, for garnish
Directions
- Cook bacon in a heavy pot (that has a lid) until not quite crispy, remove to a plate
- Season beef well with salt & pepper, add a bit more oil to the pot if dry then sear the beef in batches getting good color - don't overcrowd the pot, then transfer to a plate
- Add a bit more oil, put in the onion and cook 4-5 minutes, stirring occasionally - then add garlic, stirring until fragrant
- Sprinkle the flour over the top, and stir until well mixed in
- Add Guinness and use a wooden spoon to scrape all along the bottom of the pot, thereby getting anything stuck (which you want) then stir in the tomato paste
- Add the carrots, potatoes, bacon, seared beef, enough chicken stock just to cover everything in the pot, the Worcestershire, horseradish and dried thyme
- Stir well to combine, then bring to a boil, cover and turn down to a simmer for 1 1/2 -2 hours, or until the beef is tender
- Remove the lid and continue to simmer to let it thicken to where you want - prob 20-30 minutes
- Taste, and add more salt & pepper if desired and serve sprinkled with parsley