Beef And Guinness Stew

• 2 tbsp olive oil
• 2 1/4 lbs chuck steak, trimmed, cubed
• 2/3 cup all-purpose flour, seasoned with salt and pepper
• 4 slices bacon, chopped
• 3 None carrots, sliced
• 3 stalks celery, sliced
• 1 bulb fennel, trimmed, sliced
• 1 None onion, chopped
• 2 cloves garlic, minced
• 2 None potatoes, peeled, chopped
• 2 None bay leaves
• 4 None sprigs fresh thyme
• 1 None (14.9-oz) can guinness
• 2 cups beef stock
• 1 tbsp Worcestershire sauce
• None None Crusty bread, to serve

1. Preheat oven to 350u0b0F.
2. Heat half oil in a large Dutch oven on high. Dust beef in flour; shaking off excess. Cook, in two to three batches, 4-5 minutes each, until browned; transfer to a bowl.
3. Heat remaining oil in same pot. Saute bacon, carrot, celery, fennel, onion, and garlic 4-5 minutes, until onion is tender.
4. Return beef to dish with juices, potato, bay leaves, and thyme; season to taste.
5. Stir in Guinness, stock, and Worcestershire sauce. Bring to a boil, covered; transfer to oven and cook 1 1/2-2 hours, until beef is very tender. Remove and discard bay leaves. Serve with crusty bread.

olive oil, chuck steak, allpurpose flour, bacon, carrots, stalks celery, fennel, onion, garlic, potatoes, bay leaves, thyme, guinness, beef stock, worcestershire sauce, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/29910 (may not work)