• Seasoning: In order to make our Irish beef stew on the stovetop, remove the beef from the fridge about 20 minutes before cooking. Pat dry and season with salt and pepper. Reserve!
• Meanwhile, brown the bacon: Heat a 7-quart Dutch oven or a heavy-bottom pot over medium heat and then brown the bacon until crisp, stirring once and a while (about 3-5 minutes). Using a slotted spoon, transfer it to a large bowl and reserve.
• Sear the beef: Using the fat accumulated in the bottom of the pan, sear the seasoned beef on all sides until browned over medium-high heat (5 – 8 minutes). Transfer it to the same bowl.
• Sauté the veggies: Reduce the heat to medium and sauté the onions for 2 minutes. If needed, add a little bit of olive oil. Add in the carrots, celery, potatoes, and mushrooms. Cook for 4 minutes. Transfer the vegetables to the bowl and set them aside. Add the garlic and cook for 15-30 seconds.
• Make the sauce: Add the cornstarch (or flour) and whisk well, while cooking for about 40-60 seconds.  Gradually whisk in the beer, tomato paste, and beef broth; stir until the mixture is combined and smooth.
• Cook the Guinness beef stew: Return the reserved beef, bacon, and veggies to the pot. Add in the bay leaves and bring mixture to a boil; then reduce heat to a low simmer. Cover the pot and cook for 1-½ hours. Remove lid and continue cooking for 30 more minutes, or until the sauce has reduced and thickened, and the beef is tender.
• Serve: Adjust the seasonings. Sprinkle parsley on top and serve! If you find the stew bitter, stir one teaspoon of brown sugar.

Alternative cooking methods

• Slow Cooker Guinness Beef Stew: Brown the bacon over medium heat in a large skillet. Then transfer to the slow cooker using a slotted spoon. Using the fat accumulated in the pan, brown the seasoned beef over medium-high heat and then transfer it to the crockpot.
• Reduce heat to medium and sauté the onions for 2 minutes. Add in the carrots, celery, potatoes, and mushrooms.  Cook for 3 minutes. Add the garlic and sauté for 30 seconds. Transfer the veggies to a slow cooker.
• Stir in the tomato paste, beer, beef broth, and bay leaves. Lock the lid and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
• As soon as the time comes to an end, whisk the cornstarch with just enough water to combine and get a smooth mixture. Pour the mixture into the beef stew and mix to combine. Cover and let it rest for 20-30 minutes to thicken the sauce. If you prefer, you can keep it warm by using the warm function from the slow cooker. Adjust the seasonings and add the chopped parsley before serving!
• Instant Pot Irish Stew: Press the sauté button on the Instant Pot. Sauté the bacon and transfer it to a plate or bowl using a slotted spoon. Then sear the seasoned beef until brown on all sides. Transfer to the same plate or bowl and set aside.
• Add oil if needed, then sauté the onions for 2 minutes. Add in the carrots, celery, potatoes, and mushrooms.  Cook for 3 minutes. Add the garlic and sauté for 15-30 seconds.
• Add the bacon and beef back to the pot and stir in the tomato paste, beer, beef broth, and bay leaves.
• Lock the lid, turn the pressure valve to sealing, and press the “Meat/Stew” button which should default to 35 minutes. It may take about 20 minutes to build up pressure.
• When the cooking process has finished, wait for 10 – 15 minutes and release the pressure. Remove the lid!
• In a bowl, whisk cornstarch with just enough water to combine and form a smooth mixture. Press the sauté button and add the cornstarch mixture, stirring until the sauce has thickened, about 3-5 minutes. Adjust the seasonings, sprinkle parsley on top, and serve with crusty bread!