6tbspall purpose flour, for gravydissolved and shaken in 3/4 cup cold water
Instructions
Heat the pot to medium high, add 3 tablespoons of olive oil and add 4 or 5 pieces of meat that has been salted on all sides. Brown all sides at 350 degrees. Repeat until all meat is browned. Remove and reserve.
Lower the heat to 250 to 275, add the onion, celery, carrots and garlic and saute 10 minutes to soften the vegetables.
Add 1/2 the beef broth and 1 tsp black pepper. Scrape the brown bits from bottom of pot.
Add remainder of broth, then browned meat and Guinness. Toss in the bundle of thyme and the bay leaf. On low heat, cover and simmer for 2 1/2 hours.
Remove meat, carrots and some of the onions and celery. Discard the thyme and bay leaf.
For the gravy: Mix 6 tbsp flour in 3/4 cup cold water. Add slowly to hot juices and bring to a boil, whisk for 1 or 2 minutes until thickened. If desired, use an immersion blender to puree the remaining vegetables.
Serve hot with mashed potatoes.
Notes
Store leftovers in a covered container in the refrigerator for up to 3 days.