Guinness Beef Stew
Ingredients
- 4 slices bacon, cut into small pieces
- 2-1/2 pounds boneless beef chuck, cut into 2-inch pieces
- 1-1/2 tsp salt, or more to taste, divided
- 1 tsp freshly ground black pepper, divided
- 2 onions, coarsely chopped
- 4 cloves garlic, minced
- 14.9 ounces Guinness (or another dark beer)
- 1/4 cup tomato paste
- 3 carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 4 sprigs fresh thyme
- 2-1/2 cups cups chicken stock, or as needed
- 4 cups mashed potatoes (optional/for serving)
Instructions
- Fry the bacon over medium-high heat for 3 to 4 minutes in a heavy skillet. Stir regularly while cooking. When the bacon is crispy and fully browned, remove it from the heat, place it in a large stew pot, and save the leftover bacon fat for the next step.
- Season the beef chuck cubes with 1 teaspoon of salt and black pepper, then add them to the skillet with the bacon fat. Sear the meat on high heat for approximately 5 minutes or until the meat is browned on all sides.
- Transfer the beef to the stew pot with the bacon, and again, don’t discard the bacon fat in the skillet.
- Lower the heat to medium and sauté the onions in the fat. Add a pinch of salt to season, and stir continuously for approximately 5 to 8 minutes, until the onions start to brown.
- Add the garlic, and cook for 1 minute more. Then slowly pour the beer into the skillet.
- Stir continuously with a wooden spoon. Be sure to scrape the edges of the skillet to get any browned food bits back into the mixture.
- Pour the onion and beer mixture into the stew pot. Then, add the tomato paste, carrots, celery, thyme, sugar, and 1/2 teaspoon of black pepper. Stir well.
- Add enough chicken broth to cover everything in the stew pot. Stir gently and bring the stew to a gentle simmer. Adjust the heat to low, and place a lid on the pot.
- Simmer the stew over low heat for approximately 2 hours or until the beef is tender enough to pull apart with a fork. Check on it occasionally, stirring and removing the fatty foam from the top if desired.
- Once the beef is tender, remove the lid and adjust the heat to medium-high. Allow the stew to reach a low boil, then cook for an extra 15 to 20 minutes until it thickens.
- Carefully remove the thyme sprigs, and discard them. Add extra salt and pepper to suit your tastes.
- Transfer to serving bowls and enjoy! -OR- If serving over mashed potatoes, arrange them in a ring in a serving bowl. Then, pour the stew into the center, and then enjoy!
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