If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
3ish pound beef chuck roast, excess fat cut off, then cut into bigger bite-sized pieces
Kosher salt and coarsely ground black pepper
1 large white or yellow onion, roughly chopped
4 cloves garlic, minced
1/4 cup flour
12 ounces Guinness, or if not any dark beer
2 tablespoons tomato paste
3 carrots, cut into bite-sized pieces
1 pound Yukon gold potatoes, peeled and cut into bite-size pieces
3-4 cups chicken broth
2 teaspoons Worcestershire sauce
1/3 cup prepared horseradish
1-2 teaspoons dried thyme
Chopped fresh parsley, for garnish
Directions
Cook bacon in a heavy pot )that has a lid) until not quite crispy, remove to a plate
Season beef well with salt & pepper, add a bit more oil to the pot if dry then sear the beef in batches getting good color - don't overcrowd the pot, then transfer to a plate
Add a bit more oil, put in the onion and cook 4-5 minutes, stirring occasionally - then add garlic, stirring until fragrant
Sprinkle the flour over the top, and stir until well mixed in
Add Guinness and use a wooden spoon to scrape all along the bottom of the pot, thereby betting anything stuck (which you want) then stir in the tomato paste
Add the carrots, potatoes, bacon, seared beef, enough chicken stock just to cover everything in the pot, the Worcestershire and dried thyme
Stir well to combine, then bring to a boil, cover and turn down to a simmer for 1 1/2 -2 hours, or until the beef is tender
Remove the lid and continue to simmer to let it thicken to where you want - prob 20-30 minutes
Taste, and add more salt & pepper if desired and serve sprinkled with parsley
