Ingredients
Scale
- 2.5 lbs beef chuck, cut into 1.5 inch cubes
- salt and pepper for seasoning beef
- 3 slices bacon
- 2 large onions, diced
- 1 lb carrots (or mix or carrots and parsnips), peeled and cut into 1/2 in pieces
- 4 garlic cloves, minced
- 1 tsp fennel seed
- 1 tsp caraway seed (optional)
- 1 tbsp tomato paste
- 1/4 cup flour
- 3 cups chicken or beef stock
- 1 pint Guinness
- 1/2 cup black coffee
- 1 tbsp brown sugar
- bouquet garni (fresh parsley and thyme sprigs plus a bay leaf) tied together with string
- 1.5 lbs yukon gold potatoes, cut into 1 inch pieces (I like the baby variety)
Instructions
- Preheat oven to 325
- Season beef with freshly ground sea salt and pepper on both sides.
- Cook the bacon in a large dutch oven over low heat. Use tongs to turn the strips so they brown evenly. When bacon is cooked, transfer it to a paper towel lined plate. Turn up the heat to medium. Working in batches, brown the beef on all sides. Transfer beef to a paper towel lined plate.
- Add onions to the pan (add a little olive oil if needed). Cook the onions over medium-low for 5 minutes. Add carrots and garlic and cook two more minutes. Add fennel seed, caraway seed, and tomato paste. Stir and cook 3 minutes.
- Add the flour and stir to coat veggies. Cook 2-3 minutes and then slowly add chicken stock, Guinness, and coffee. Add brown sugar, bouquet garni, and bay leaf. Stir the mixture and bring it to a gentle boil.
- Return the beef to the pot. Place the pot in the oven uncovered and roast for 2 hours.
- Remove pot from oven and add potatoes. Mix together and return to oven for 1 more hour.
- Remove stew from oven. Potatoes should be fully cooked an beef should be tender. Adjust seasoning and serve. Garnish with chopped parsley and crumbled bacon.