Guinness-Braised Beef with Pancetta

• 750 g Lean Diced Beef
• 200 g Cubed Pancetta, cubed
• 6 Shallots, peeled and halved
• 4 Garlic, minced
• 400 g Baby Carrots
• 200 g Baby Button Mushrooms
• 250 ml Guinness Stout
• 250 ml Beef Stock
• 1 tbsp Tomato Purée
• 2 tbsp Wholegrain Mustard
• 1 tbsp Worcestershire Sauce
• 1 tbsp Dried Thyme
• 1 Bay Leaf
• 2 tbsp Olive Oil
• Fresh Parsley, chopped, for garnish Fresh
• Salt To taste
• Pepper To taste

Instructions

1. 1
   Season the beef chunks with salt and pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
2. 2
   Add the pancetta to the pot and cook until crisp. Remove with a slotted spoon and set aside with the beef.
3. 3
   Add another tablespoon of olive oil if needed, then toss in the shallots. Sauté for 3-4 minutes until golden, then add the garlic and tomato purée. Stir for another minute until fragrant.
4. 4
   Pour in the Guinness, scraping up any browned bits from the bottom of the pot. Let the stout simmer for 2-3 minutes.
5. 5
   Return the beef and pancetta to the pot. Add the thyme, bay leaf, Worcestershire sauce, and wholegrain mustard. Pour in the beef stock, ensuring the liquid covers the beef (add more if needed).
6. 6
   Stir in the baby carrots and mushrooms. Bring the pot to a gentle simmer, then cover with a lid.
7. 7
   Reduce the heat to low and braise for 2-2.5 hours, stirring occasionally. The beef should be fork-tender, and the sauce should be rich and slightly thickened.
8. 8
   Taste and adjust the seasoning with salt and pepper as needed. Sprinkle generously with fresh parsley just before serving.
9. 9
   Serve with mashed potatoes, rice, pasta or couscous.