The big drawing card with this is you pour a bottle of Guinness Extra Stout into the dutch oven. The liquid is the key to the whole thing, but there are some tricks you need to incorporate.
This is a stew so the first thing you need to do is fry up some bacon (six slices chopped) at the bottom of your dutch oven. I used chopped pancetta and that worked as you need to render some fat for the bottom. After five minutes, remove the bacon/pancetta.
Season with salt and pepper two pounds of cubed chuck beef. Sear it in some of the liquid left behind by the bacon. Sear both sides and then remove.
To the same damn dutch oven, throw in a couple of squirts of EVO. Add the following.
Three sliced carrots.
Two sliced stalks of celery.
One sliced onion.
Four minced cloves of garlic.
Let the veggies get translucent for five to eight minutes. Then fold in about a cup of tomato paste. Then stir in a 1/4 cup of flour, Make sure it gets absorbed into the veggies.
At this point, you will find a lot of brown bits on the bottom of the dutch oven. To get them released, it's time to pour in your bottle of Guinness. With a square spoon, scrape up the brown bits
Now add two cups of beef broth. For best results, get yourself some of that Better Than Boullion stuff. Add a tablespoon of thyme and several squirts of Worcestershire sauce. Return the beef and the bacon to the pot. Slice and quarter four to five Yukon Gold potatoes. Add them.
Now there are two schools of thought on cooking. Some say the oven. I chose the stovetop and let it simmer for four hours. Midway through, I removed the cover and added two curveballs. I added two tablespoons of butter and two tablespoons of brown sugar, which will counteract the bitterness of the Guinness.
If you find like me that your stew is a little soupy, simply add a quick slurry and cook uncovered for about an hour.
Remember this recipe next March.
Dinner last night: Leftover of the above.
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