Start by chopping all the vegetables: onions, carrots and celery
You can brown the beef before hand although I skip this step now.
In a pot put some olive oil and butter. Add the onions and the garlic until soft. Add the carrots and the celery chopped thin and the bacon into pieces.
Add the flour and mix well, cook off flour for around 1 min and add the can of Guinness and the stock and the tomato puré. Finally add the meat and cook on low heat for 2 hours covered.
Remove the lid and cook for 30/45 min. You can use some cornflour to thicken it before serving. Serve with mash
