@brighteyes847: TRADITIONAL IRISH BEEF AND GUINNESS STEW~COOKING WITH BRIGHT EYES (If you don't want to add the beer, you can substitute 2 cups of beef broth, making a total of 3 cups.) 6 slices bacon, cut into 1" pieces; 2 pounds beef chuck; 1 tsp. baking soda; 3 Tbsp. flour; 2 med-large yellow onions, chopped; 3 cloves garlic, minced; 4 medium firm waxy potatoes (Yukon Gold) scrubbed, peeled or not, your choice, cut in 1" pieces 2 large carrots, scrubbed and cut into 1/2 slices; 2 ribs celery, cut into 1/2" pieces; 1 large parsnip (or turnip if you prefer) scrubbed and cut into 1/2" pieces; 1 pint Guinness Extra Stout; 1 cup strong beef broth; 2 Tbsp. Worcestershire sauce; 1/4 cup tomato paste; 1 tsp. each dried thyme and rosemary; 1 1/2 tsp. salt; 1/4 tsp. ground black pepper; 2 bay leaves; salt and pepper added at end of cooking, to taste. Cut beef across the grain into 1-inch pieces. Combine salt, pepper, baking soda and flour and dredge beef pieces. Set aside. In heavy Dutch oven or heavy soup pot with lid, fry bacon slowly to render fat. Remove bacon pieces. In rendered fat, brown the beef pieces in batches on all sides. Remove beef and set aside. Add onions and fry until light brown, adding more oil if needed, for about 10 minutes; Add garlic to onions and cook for 1 more minute. Add tomato paste and stir to combine with onions. Add beer or extra beef broth, scraping bottom and sides of pot to release browned bits. Boil for 2 minutes. Return beef and bacon to pot along with remaining ingredients to pot. Bring to boil and reduce heat, cover pot and simmer on top of stove for 2 hours, stirring occasionally. Check beef to see if it is fork-tender and taste for additional salt and pepper. Soup may be transferred to slow cooker and cooked for 6-8 hours on LOW, if preferred. Remove bay leaves before serving.

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Tuesday 20 October 2026 13:16:22 GMT