Ingredients

• Chuck steak
• Salt (1 tsp)
• Pepper (1 tsp)
• Oregano (1 tsp)
• Cumin (1 tsp)
• Thyme (1 tsp)
• Garlic (5 cloves – diced)
• Carrots (2 – peeled and diced)
• Potatoes (3 medium peeled and diced)
• Onion (1 – diced)
• Beef Stock (2 cups)
• Beer (preferably a stout)
• Bacon (4 slices)
• Bay leaves (4)
• Potatoes (4 medium)
• Parsley (chopped)

Recipe

• Start by cubing your chuck steak, season with salt and pepper and put it in a mixing bowl, set aside.
• Dice onions, and carrots
• Dice 4 slices of bacon, fry bacon until crispy, around 3-4 mins on medium-high. Once crispy, remove from pot and add the steak in
• Cook the steak for a couple of minutes, browning all sides
• Remove the steak and put into a separate bowl, then add in diced onions, and garlic, along with Oregano, cumin, and 4 bay leaves in the pot
• Put in a a tablespoon of tomato paste and let it cook down for a few seconds until you mix it together with the rest
• Deglaze pan with a bottle of stout beer and gather all the fryed on pieces at the bottom of the pan and mix
• Add 2 cups of beef broth to the pot
• Pour the cubed steak, and fried bacon back into the pot that you previously had set aside
• Cover and let simmer for 45 minutes to an hour.
• Open pot, add your peeled and chopped carrots and potatoes in.
• In a separate small bowl, add 1 Tbsp of corn starch. latel the stew into the small bowl and mix. Pour back into the pot.
• Throw a cover back on the pot and let simmer for an additional hour.
• Remove bay leaves, serve with chopped parsley .