Name: Beef and Guinness Stew
Yield: Serves 6 to 8 as a main dish
Ingredients: 4 cups [910 g] beef stock; 38 oz [1.2 L] Guinness stout; 4 [110 g] thick-cut bacon slices; 2 cups [245 g] diced celery; 2 cups [300 g] diced carrots; 2 cups [225 g] quartered cremini mushrooms; fine sea salt and freshly ground black pepper; 4 cups [575 g] diced yellow onion; 2 tsp dried thyme; 2 Tbsp canola oil, plus more as needed; 2 Tbsp unsalted butter, plus more as needed; 3 lb [1.4 kg] beef stew meat, cubed; ½ cup [70 g] all-purpose flour; 2 tsp minced fresh rosemary

We bring out the Beef and Guinness Stew in the winter when we’re all ready to eat something filling and deep in flavor. It’s also just right for St. Patrick’s Day celebrations too—with more Guinness for drinking, of course. The French improve it with red wine, and here, the Irish improve it with the rich, malty, sweet, and slightly bitter Guinness stout. All of these flavors come through in the final stew. Add the smoky flavor of the bacon and the distinctive taste of fresh rosemary to crea