Irish Beef Stew by Cooking With Curls

– 4 slices thick cut bacon, diced
– 3 pounds beef chuck, cut into 1-inch cubes
– sea salt and black pepper
– 1/3 cup all-purpose flour
– 3/4 cup Guinness Extra-Stout (or red wine)
– 1 1/4 cups beef stock
– 1 tablespoon tomato paste
– 2 tablespoons Worcestershire sauce
– 1 large yellow onion, diced
– 4 large carrots, peeled and cut 1-inch thick
– 1 pound Yukon gold potatoes, cut into 1-inch cubes
– 2 large cloves garlic, minced
– 1 tablespoon dried thyme
– 4 tablespoons cooking liquid
– 2 tablespoons cornstarch
– chopped Italian parsley, to garnish

Prep Time: 15 min
Cook Time: 1 hour 5 min
Total Time: 1 hour 20 min