400g Stewing beef - cut into roughly 2'inch cube size
2 stalks celery - cut into 1cm cubes
1 small red capsicum - roughly cut into chunks
2 medium carrots - cut into chunks
1 big onion - chopped
2 cloves garlic - minced
I punnet fresh button mushroom, sliced
4 bacon's - cut into 1cm strips
1 can (320ml) Guinness Stout
2 heap tbsp tomato paste
2 bay leaves and 1 spring rosemary
1-2 tbsp Ceyenne Peper
Chicken or beef stock - enough to cover all ingredients in pot.
2-3 tbsp Olive oil
Salt to taste
Chopped parsley - optional
Brown all sides of beef cubes with olive oil. Take out when all browned and set aside.
On the same pan, roughly fry the bacon till crispy, add in onion and sauté slightly.
Add in garlic and sauté till onion and garlic turned translucent.
Add in celery, capsicum and carrot and fry till soft.
Add tomato paste.
Add beef cubes, paprika and Ceyenne pepper and pinch of salt.
Pour in stout and stock, rosemary and bay leaves.
When come to boil, bring the pot covered (I cover with aluminium foil) and put into preheated oven of 180°C for 2 hours.
Alternatively, leave the pot to simmer for 2-3 hours covered on stove.
Just before serve, throw in chopped parsley and stir.