Beef and Stout Stew

Cook lardons In a large stockpot, combine the bacon and just enough oil to cover bottom of pot (about 2 tablespoons). Cook over medium heat, stirring occasionally, until the bacon just turns crisp and brown, about 7 minutes. Remove bacon with a slotted spoon, drain on paper towels, and pour off the rendered fat from the pot and reserve. (If necessary, wipe the pot with paper towels to remove any burned bits from the bottom before proceeding.)

Brown meat Pat beef dry with paper towels, then season generously with salt and pepper. Return about 2 tablespoons bacon fat to the pot and set it over high heat. Cook the meat in batches to avoid crowding the pot, leaving ample room between pieces, and turn it as it cooks so that all sides are browned. Each batch should take a total of 3 to 4 minutes; as soon as it’s ready, transfer the batch to a large bowl and then continue with the next one. You may need to add more fat if the pot becomes too dry during cooking. Once all of the meat has been cooked, pour off the fat and reserve. Pour in 1 cup stock, and bring to a boil over high heat. Deglaze pot, scraping up browned bits from the bottom. Pour this over the meat in the bowl.

Cook aromatics Return all of the reserved bacon fat to the pot (if necessary to coat bottom of pot, add 1 to 2 tablespoons oil), and set it over medium-high heat. Cook the onion and garlic until translucent, about 3 minutes, stirring fairly constantly. Stir in the mushrooms and cook until they begin to soften, about 2 minutes. (If the bottom of the pot is turning too dark, or the onions begin to stick, stir in about 1/4 cup stock.)