Cut the meat into 2-inch chunks. Pat dry then sprinkle with salt and pepper. Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef. Remove pot from heat to cool barely and lower heat to medium. If the pot is looking dry, add oil. Return pot to heat, add garlic and onion. Cook for 3 minutes until softened, then add bacon. Cook until bacon is browned, then add flour. Stir flour into the mixture. Add Guinness. Mix well, to make sure flour dissolves well, then add remaining ingredients and return beef into the pot, including any juices. Add enough water so the meat and veggies are virtually fully covered.

Cover, bring to simmer, then lower heat so it’s bubbling gently. Cook for 2 hours or until the meat is tender. Remove lid then simmer for a further 30 to 45 minutes or until the meat falls apart when touched and the sauce has reduced and thickened barely. Skim off fat on surface. Adjust salt and pepper to taste. Remove bay leaves and thyme. Serve with creamy mashed potatoes.

SUBSTITUTE FOR GUINNESS:
If you can’t consume alcohol, substitute the Guinness with 2 cups water + 1 tbsp Worcestershire sauce + 2 beef bouillon cubes crumbled. This will make it a classic beef stew.

OVEN METHOD:
Cover and bake for 2½ hours at 320°F. Remove then cook for a further 30 to 45 minutes to reduce sauce, per recipe.

SLOW COOKER:
After you add the Guinness into the pot, bring to simmer and make sure you scrape the bottom of the pot well. Transfer to slow-cooker. If there’s residual brown bits on the pot, add a splash of water and bring to simmer, scraping the bottom of the pot then transfer into slow-cooker. Add remaining ingredients per recipe. Cook on low for 8 hours.

PRESSURE COOKER:
Follow slow-cooker instructions, cook on high for 50 minutes.