Modification of an old beef stew recipe. It works best in a cast iron Dutch oven; but if you don't have one do all your cooking in a cast iron skillet, then transfer the bits into a stew pot after deglazing the pan with the beer. You can substitute beef or chicken chunks if you don't feel like eating Bambi.
Ingredients
4 slices bacon, cut into small pieces
2 1/2 pounds boneless venison, cut into 1 to 2-inch pieces
1 teaspoon salt, or more to taste
freshly ground black pepper to taste
2 onions, coarsely chopped
1/2 teaspoon salt
4 cloves garlic, minced
1 (14.9 ounce) can dark beer (such as Guinness)
1/4 cup tomato paste
4 sprigs fresh thyme
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1/2 teaspoon freshly ground black pepper, or to taste
2 1/2 cups chicken stock, or as needed to cover
4 cups mashed potatoes (optional)
Directions
Cook and stir bacon in a heavy Dutch oven over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon to layered paper towels, reserving bacon fat in the pot.
Season venison cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under Dutch oven and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Remove meat and place in large bowl with bacon. Turn heat down to medium; cook and stir onions in the retained fat until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
Cook garlic with onions until soft, about 1 minute; pour beer into pot and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Add meat/bacon mixture (or transfer everything to a stew pot if you're not cooking in a Dutch oven). Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until meat is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.