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Associa Family Cookbook Volume III
1. Cook bacon in a skillet over medium heat until crispy. Transfer cooked bacon to a stewpot, leaving the
fat in the skillet.
2. Season beef cubes with salt and black pepper. Sear in the skillet with bacon fat over medium-high heat,
about 2½ minutes on each side. Then, transfer to stewpot.
3. Cook the onions and garlic in the bacon fat for 8 minutes. Stir in beer and transfer to the stewpot.
4. Add the remaining ingredients to the stewpot, season with salt, and bring to a simmer.
5. Reduce heat to low. Cover and simmer for 2 hours.
6. Remove the lid and boil for 20 minutes to thicken the stew.
7. Serve in bowls or over mashed potatoes.
5 slices bacon, cut into small pieces
2½ lbs boneless beef chuck, cut into
2-inch cubes
salt (to taste)
black pepper (to taste)
2 onions, coarsely chopped
4 cloves garlic, minced
1 (14.9 oz) can Guinness
¼ cup tomato paste
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
4 sprigs fresh thyme
1 tsp white sugar
2½ cups chicken stock
mashed potatoes (for serving)
ingredients
directions
Guinness Stew
S E R V E S 6
A S H L E I G H K . • A S S O C I A N O R T H E R N C A L I F O R N I A
SOUPS & SALADS
