Irish Beef Stew

• 8 ounces bacon, cut into 1-in. pieces (about 8 slices)
• 2 1/2 pounds boneless beef chuck roast, cut into 1 1/2- to 2-in. chunks
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 3 medium-sized yellow onions, cut into quarters through the root
• 8 ounces carrots, cut diagonally into 2-in. pieces (about 1 1/2 cups)
• 8 ounces celery, cut diagonally into 2-in. pieces (about 1 1/2 cups)
• 8 garlic cloves, peeled and smashed
• 8 thyme sprigs
• 1/4 cup tomato paste
• 2 tablespoons all-purpose flour
• 1 (11.2-oz.) bottle Guinness stout beer
• 2 1/2 cups beef broth
• 12 ounces baby red potatoes, halved (quartered, if large)
• 1 tablespoon country Dijon mustard
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon lemon zest
• Crusty bread, for serving
• Salted Irish butter (such as Kerrygold), for serving

1. Toss beef chunks with salt and pepper. Increase heat to medium-high. Add 2 tablespoons of the reserved drippings to Dutch oven; swirl to coat. Add half of the beef in an even layer, and cook until browned on all sides, about 4 minutes per side. Transfer beef to plate with bacon, and repeat with remaining drippings and beef.
2. Add onions to Dutch oven; cook, turning occasionally, until browned, about 3 minutes. Add carrots, celery, garlic, and thyme; cook, stirring often, until vegetables are lightly browned, about 2 minutes. Add tomato paste; cook, stirring constantly, until vegetables are coated, 1 to 2 minutes. Add flour; cook, stirring constantly, until toasted, about 1 minute. Add Guinness; cook until reduced by half and thickened, about 3 minutes. Add beef broth, cooked beef, and bacon; bring to a boil over high.

bacon, boneless beef chuck roast, kosher salt, black pepper, yellow onions, carrots, celery, garlic, thyme, tomato paste, flour, stout beer, beef broth, baby red potatoes, country, parsley, lemon zest, crusty bread, irish butter

Taken from www.myrecipes.com/recipe/irish-beef-stew-with-guinness (may not work)