Beef And Guinness Stew - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F.
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.
Heat remaining oil in same pot. Saute bacon, carrot, celery, fennel, onion, and garlic 4-5 minutes, until onion is tender.
Return beef to dish with juices, potato, bay leaves, and thyme; season to taste.
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.