3 slices bacon, cut in 1-inch pieces
3 pounds beef stew meat, fat trimmed, in 1-inch cubes
1 tablespoon olive oil
1 small onion, chopped
2 tablespoons flour
2 tablespoons brown sugar
2-1/2 cups Guinness Stout
10 pearl onions, peeled
2 carrots, sliced
1 large stalk celery, thinly sliced
2 medium potatoes, peeled and cut in large wedges
Bouquet garni (see note)
Salt and pepper to taste
Chopped parsley, for garnish
Preheat oven to 350 degrees.
Cook bacon in a Dutch oven over medium-high heat until brown but not
crispy. Drain bacon on paper towel, leaving fat in pot.
Brown meat on all sides in bacon fat, in 2 batches if necessary. Remove
meat and juices.
Add olive oil to pan. Sauté onions until soft, then sprinkle with flour.
Cook, stirring, about 2 minutes. Do not let flour burn. Stir in brown
sugar. Gradually add Guinness. Top with pearl onions, carrots, celery
and potatoes. Bring to a boil, then turn off heat.
Stir gently to mix vegetables in with meat. Sprinkle with bacon. Add
bouquet garni and cover pot. Place in oven 1-1/2 to 2 hours, until meat
Remove bouquet garni. Skim fat. Taste and season with salt and pepper.
Sprinkle with parsley just before serving. Serves 8 to 10.
Note: Bouquet garni is a bundle of fresh herbs, usually parsley, thyme
and bay leaves. Tie together so they are easy to remove, or wrap loosely