Beef & Guinness Stew

• 2 tbsp olive oil.
• 1.25 kg beef stew cubes.
• 3/4 tsp each salt and black pepper.
• 3 garlic cloves , minced.
• 2 yellow/white onions , chopped.
• 180g bacon diced.
• 3 tbsp flour (all purpose/plain).
• 440ml Guinness Beer
• 4 tbsp tomato paste.
• 3 cups (750 ml) chicken or beef stock.
• 3 carrots, peeled and cut into thick pieces.
• 2 large celery stalks, cut into 2cm pieces.
• 2 bay leaves.
• 3 sprigs of thyme.

• Pat Savanna beef cubes dry then sprinkle with salt and pepper.
• Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
• Lower heat to medium. If the pot is looking dry, add oil.
• Cook garlic and onion for 3 minutes until softening, then add bacon.
• Cook until bacon is browned, then stir through carrot and celery.
• Add flour, and stir for 1 minute to cook off the flour.
• Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
• Return beef into the pot (including any juices). Liquid level should just cover.
• Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
• Adjust salt and pepper to taste. Remove bay leaves and thyme.

Serve with creamy mashed potatoes!!