3 ounces bacon, diced

1-pound beef chuck

1-1/2 tablespoons all-purpose flour

1 large yellow onion, chopped

2 cloves garlic, minced

2 medium Yukon Gold potatoes, cut in 1-inch pieces

1 large carrot, chopped in 1/2-inch pieces – you can also shred them on the cheese grater

1 stalk celery, chopped in 1/2-inch pieces

1 cup chopped green beans

1/2 bottle (1 pint 16 oz) Guinness Extra Stout (you know what to do with the rest!)

1/2 cup beef broth

1 tablespoon Worcestershire sauce

1/8 cup tomato paste

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 bay leaf

Salt and pepper to taste

Cut the beef across the grain into 1-inch pieces. Sprinkle with  some salt, pepper and the flour and toss to coat the pieces. Set aside. Fry the bacon in a Dutch oven or heavy pot until done then remove with a slotted spoon, leaving the bacon drippings in the pan. Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides. Transfer the beef to a plate and repeat until all the beef is browned. Add the onions and cook until lightly browned, about 10 minutes. Add the rest of the vegetables and cook for another 5 minutes. Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2  minutes.   Return the beef and bacon to the pot along with any remaining ingredients and stir to combine. Consider transferring everything to a slow cooker at this point then cook on low for 6-8 hours or high for 3-4 hours.   If you’re happy with the stew in your Dutch oven, then bring it to a boil, reduce the heat to low, cover and simmer for 3 – 4 hours. Add salt and pepper to taste. Don’t forget to remove the bay leaf before you serve the soup. Serve with some crusty country bread or Irish soda bread. Go crazy and get some sharp Irish cheddar and broil it on some of that crusty bread it’s a delightful addition to the stew.