Irish Beer and Beef Stew – – Group #1: bacon (cut into small dice), beef chuck (cut into 2" dice), Kosher salt, black pepper, onion (small), garlic (finely minced), dark Irish beer (Guinness is preferred), tomato paste, fresh thyme (stems tied together in bouquet), carrots (cut into 1" pieces), celery (cut into 1′ pieces), white sugar, beef broth, Group #2: red potatoes (cut into 1′ pieces), corn starch, Kosher salt & black pepper (to taste), Group #1: Prepare all of the ingredients except potatoes in advance. Mise en place makes preparation much smoother.; Heat a heavy stock pot on the stove. Cook bacon until browned and crisp. Remove the bacon bits and reserve for later. Leave the bacon fat in the bottom of the stock pot.; Season the beef cubes with salt and pepper. In the hot bacon fat, sear the beef cubes until browned on all sides. Once browned, remove from the beef and set aside.; Now add the onion to the stock pot. Cook for a few minutes, then add the minced garlic. Cook a few minutes more on low heat. Add the beer and scrape the brown bits from the bottom of the pan.; Return the reserved bacon and beef with liquid. Now add the remaining ingredients in Group #1. Bring to a boil, then reduce heat to simmer for 3 hours.; Group #2: After simmering for 3 hours, add the cubed potatoes. Continue to simmer until the potatoes are tender, about 30 minutes.; Remove the thyme sprig bouquet.; Ladle 3/4 cup of cooking liquid into a measuring cup. Add the corn starch and stir to a slurry. Increase the heat to bring the liquid to a boil. Pour the slurry back into the stock pot and stir until the gravy is slightly thickened and shiny.; Taste and re-season with salt and pepper.; Serve in a bowl with bread or over mashed potatoes.; –