Guinness beef stew

Cook the bacon in a Dutch oven to render its fat until somewhat crisp; take it out.

Season the beef chunks well with salt and pepper on one side, then the other once in the pot.

Pour off and discard the rendered bacon fat; add a little olive oil instead.

Sear the beef in one layer without moving it, to build a crust; ideally in two batches. Take it out.

Add a little more olive oil and cook the onions, celery, garlic and carrots on medium heat until colored; their moisture lifts the brown bits from the bottom.

Stir in flour for a minute until it loses its floury look, then about a quarter cup of tomato paste.

Add the Guinness to loosen the brown bits, then the beef stock and a few dashes of Worcestershire.

Return the beef with its juices and the crispy bacon; add thyme and bay leaves.

Bring to a bubble, partially cover and simmer on low for a few hours until the beef is very tender.

Finish with lots of parsley and more black pepper; serve, for example over mashed potatoes.