Guinness beef stew

Cut the thick bacon into tiny bits.

Cut the chuck roast into decent bite-sized pieces, leaving some fat on.

Season the beef fairly aggressively with salt and pepper and toss to coat.

Cook the bacon three to four minutes, not super crispy, until the fat renders and it takes some colour; remove it.

Add a shot of oil and sear the beef in two batches, spread out, browning all round; add a little more oil if the pot is dry for the second batch. Remove the beef.

Add a little more oil and the cut onion; cook about two minutes.

Add four or five cloves garlic with a little more oil; when fragrant, stir in a quarter cup flour.

Pour in a can of Guinness and scrape the fond off the bottom.

Stir in a couple of tablespoons of tomato paste.

Add the carrots, the peeled cut Yukon gold potatoes, the bacon and the beef.

Add chicken stock (or beef stock) to cover, a couple of teaspoons of Worcestershire, prepared horseradish and about a teaspoon of dried thyme; mix.

Bring to a quick boil, cover, turn down to a low simmer and leave two hours until the beef is super tender.

Uncover and simmer 20 to 25 minutes more to thicken and reduce.

Turn off the heat and serve in bowls.