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adapted from askchefdennis.com
2 Tbsp olive oil (more, if needed)
2 1/2 lb sirloin tips, cut into 1 1/2 cubes
3 cloves garlic
1 medium onion, rough chop
4-6 strips of bacon, sliced into lardons
3 Tbsp all-purpose flour
15 oz Guinness beer
1/4 cup tomato paste
3 cups beef stock
3-4 carrots, peeled and cut into chunks
3 ribs celery, rough cut
2 cups mushroom thick slices
3 sprigs thyme
3/4 tsp sea salt (to taste)
1/4 tsp pepper flakes
2 cups baby potatoes, cut in half
Cut the beef into 1 1/2 - 2 inch chunks, pat dry, sprinkle with salt and pepper.
Heat oil in a heavy Dutch oven. Add the beef and brown the pieces on all sides. Remove to a plate and set aside.
Add bacon and continue to cook until the lardons are nicely browned. (about 5 minutes). Lower the heat and add garlic, onions and mushrooms, cook 3-4 minutes.
Add the carrots and celery to the pot and continue cooking 3-5 minutes.
Add flour to the pan and mix well. Allow mixture to cook for 2-3 minutes.
Add the Guinness to deglaze the pan. Scrape up all of the bits. Add the beef stock and tomato paste. Mix well.
Return the browned beef to the pot along with any juices. Add in the potatoes and thyme.
Cover the mixture and reduce to a simmer. Let the stew cook covered for two hours. Remove the lid and let the stew continue to simmer for an additional 1-2 hours. The sauce will reduce leaving a wonderful flavor.
Skim off any fat on the surface. Remove the thyme stems. Adjust the seasoning with sea salt and pepper.