Test Beefy Stew

Instructions

• 1Sprinkle beef with flour and salt and toss to coat.
• 2Heat a 5½-quart (10-inch) Dutch oven over high heat. Add half the oil and half the beef and cook, stirring until browned. Remove and set aside. Repeat with remaining oil and remaining beef.
• 3Add the oil and bacon and cook, stirring until the fat starts to render. Add the vegetables and the aromats and cook for 2 minutes. Return the beef to the pot and stir.
• 4Add the tomato paste and stir. Add the Guinness and stir, scraping the bottom of the pot to deglaze and to remove any browned bits. This also helps evaporate the alcohol. Add the stock, bring to a boil and cover.
• 5Insert the wire rack into position 8. Place in the oven and start the timer.
• 6Remove from the oven and stand for 20 minutes to allow the meat to rest.
• 7Sprinkle with parsley and serve with a side of mashed potato.