Guinness Stew

Directions

1. Render the Bacon: Preheat the oven to 350°F. Add the chopped bacon to a Dutch oven over medium-low heat. Cook, stirring occasionally, until the bacon is browned and has released its fat. Using a slotted spoon, transfer the cooked bacon to a small bowl, leaving the rendered fat in the pot.
2. Sear the Beef: Season the beef cubes generously with salt and pepper. Increase the heat to medium-high and sear the beef in batches, ensuring each piece develops a deep brown crust on all sides. Transfer the seared beef to a plate and set aside.
3. Sauté the Vegetables: Reduce the heat to medium and add the onions, celery, cabbage, and carrots to the pot. Sauté for 3–4 minutes, stirring frequently. Stir in the garlic and cook for an additional minute. Add the tomato paste and cook for 2–3 minutes, stirring often, until it darkens in color. Sprinkle the flour over the vegetables and stir well to incorporate.
4. Add the Liquid and Herbs: Pour in the beer, using a silicone spoon to scrape up any browned bits from the bottom of the pot. Stir in the beef broth and coffee, then bring the mixture to a simmer. Return the seared beef and cooked bacon to the pot, along with the chopped potatoes, thyme, and bay leaves.
5. Braise the Stew: Cover the pot and transfer it to the preheated oven. Cook for 3 to 3 ½ hours, or until the beef is fork-tender. Remove from the oven, stir in the peas, and let the stew rest, covered, for 15 minutes before serving.
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