• Preheat the oven to 350ºF.
• Render the bacon. Add the chopped bacon to your dutch oven. Turn the heat to medium-low and cook the bacon, stirring occasionally, until it’s browned and has released some of its fat. Use a slotted spoon to remove the bacon from the pan and transfer to a small bowl.
• Sear the beef. Season the cubes of beef all over with salt and pepper. Increase the heat on the dutch oven to medium-high and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan.
• Saute the veggies. Decrease the heat to medium and add the chopped onions, celery, cabbage, and carrots to the pot and saute for 3-4 minutes, while stirring often. Add the chopped garlic and cook for another minute. Then, add the tomato paste and cook for 2-3 minutes, stirring often until the paste has darkened in color. Once the tomato paste is ready, sprinkle the flour over the top and stir well to incorporate.
• Add the liquid and herbs. Add the beer to the pot and use a silicone spoon to work up any browned bits from the bottom of the pot. Add in the beef broth and coffee, stir well, and bring to a simmer. Add the beef and bacon back to the pot, along with the chopped potatoes, thyme, and bay leaves.
• Braise time! Cover the pot and transfer to a 350ºF oven. Cook for 3- 3 1/2 hours or until the beef is very tender. Remove from the oven, stir in the peas, and rest 15 minutes covered before serving.

Storage Instructions

• To store: Let the stew cool to room temperature before storing airtight in the fridge for 4 - 6 days. To freeze, transfer to a freezer bag, press as much excess air out as possible, and freeze for up to 3 months.