Cut bacon strips into 1 inch pieces and fry in a large pan until crispy, set aside but keep the bacon grease in the pan for the Chuck roast pieces.
Take your chuck roast and cut it into large 2-3 inch chunks, trimming any large fatty areas. discard excess fat. Season well with salt and pepper. Sear the pieces in pan (high heat) with bacon grease. Make sure to get a nice sear on them for the flavor. Leave the grease in the pan but place the pieces of chuck into your favorite stew pot.
Cut Onions into Medium pieces and saute in pan with the bacon/chuck grease (with a few pinches of salt). Once they are almost done add in the garlic for the last minute of cooking. Then open up that Guinness and pour it on top and scrape around the bottom to deglaze the pan, add to Stew pot along with the pieces of carrots, sprigs of thyme, pieces of bacon, tomato paste, a pinch of paprika, and fill it up the rest of the way with beef stock until everything is just barely covered. Bring it up to a boil, boil for 10 minutes and then lower it to a slow simmer, cover and cook for 2 hours or until fork tender.
Note: You can skim some of the excess oil off every so often during the cooking process. Remove sprig of thyme when done cooking.
Serve in a ring of mashed potatoes or along side some peeled, steamed potatoes .
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (239g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 116 (52%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 18.8mg||6 %|
|Sodium 309.7mg||11 %|
|Potassium 698.5mg||18 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 17.8g|
|Protein 6.3g||9 %|
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Calories per serving: 224
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