3 slices raw bacon, chopped
1 tablespoon vegetable oil
2 pounds beef stew meat
1 1/2 cups (12 ounces) Guinness beer
3 cups beef stock
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
12 ounces baby carrots
4 celery stalks, sliced into 1/2-inch chunks
1 yellow onion, peeled and cut into half-moons
1 to 2 tablespoons all-purpose flour
1/3 cup water
DirectionsIn a heavy soup pot or Dutch oven over high heat, cook bacon until crisp. Stir in oil and meat, and continue cooking 8 to 10 minutes, or until meat is browned.
Stir in beer, beef stock, garlic, salt, and pepper; reduce heat to low and simmer, covered, 30 minutes.
Add carrots, celery, and onion; stir well, and cook 1 hour, or until meat is tender.
Mix flour with water then stir into stew. Cook 1 to 2 minutes, or until sauce is thickened.