Guinness Beef Stew is a rich and hearty dish where tender chunks of beef simmer slowly in a flavorful Guinness beer-infused broth. With carrots, onions, and potatoes adding texture and sweetness, the stout lends deep, malty notes that enhance the savory flavors. Perfect for cold days, this stew is comforting, robust, and full of Irish-inspired warmth.
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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