"Serve a small bowl of this enhanced American favorite when guests arrive. Warms them up and dampens the worst of the hunger, leaving the first quarter for lighter noshing. Or make it the half-time main entrée."
2 tablespoons olive oil
2 pounds beef chuck or stew meat
2 small yellow onions
2 garlic cloves, minced
6 ounces pancetta, chopped
1 can Guinness beer
2 tablespoons Rufus Teague Meat Rub
2 tablespoons all purpose flour (to thicken)
3 carrots, chopped
2 celery stalks, chopped
2 bay leaves
3 sprigs fresh thyme
4 tablespoons tomato paste
3 cups chicken stock
Cube the beef and season with Rufus Teague Meat Rub.
Heat the pot or Dutch oven to high heat and pour in the olive oil. When the oil is hot, brown the meat. Remove from the pot and set aside. Lower the heat and add the chopped onion and garlic. Cook them down for a few minutes and then add the chopped pancetta. Cook the pancetta until browned.
Pour in the Guinness. Then add flour and stir. Add in carrots, celery, bay leaves, thyme, tomato paste and chicken stock. Add the meat back in. Stir.
Cover and let simmer for 2 hours, until the meat is tender and falling apart. Remove the lid and cook another 20 to 30 minutes.
Stir, adding salt and pepper. Remove the bay leaf and thyme sprigs and serve in a bowl over mashed potatoes.