Guinness Beef Stew

1 pound beef stew meat

1/2 cup flour

3 slices thick-cut bacon, cut into 1/4-inch pieces

1 onion, diced

2 cloves garlic, minced

1 tablespoon minced thyme

1 teaspoon minced rosemary

2 parsnips, peeled and chopped into 1/2-inch pieces

8 ounces crimini mushrooms, sliced

1 cup Guinness or other stout beer

3 cups beef stock

1/2 cup frozen peas

Vegetable oil

In a Dutch oven over medium-high heat, heat 3 tablespoons oil until hot. In a large bowl, season beef generously with salt and pepper, then toss with flour until coated. Add to Dutch oven and brown lightly all over, about 6 minutes. Remove and transfer back to bowl. 

Add 1 tablespoon oil to Dutch oven and add bacon. Cook until golden, about 4 minutes. Add onion and cook until soft, about 3 minutes. Add garlic and herbs and cook for 1 minute. Pour in Guinness and scrape the bottom of the Dutch oven. Add parsnips and mushrooms. Return beef to Dutch oven and stir in beef stock. Bring to a boil, then reduce heat to medium-low and let simmer, covered, for 1 hour.