You don’t need the luck o’ the Irish to make a phenomenal beef and Guinness Stew, just a bottle of the good stuff and a pot big enough to hold it all. This stew is so rich and hearty, it might become your new standard stew recipe!
Course Main Course
Cuisine American, Irish
Keyword beef, stew
Prep Time 20minutes
Cook Time 2hours25minutes
Total Time 2hours45minutes
Author Meggan Hill
6slicesbaconthick cut, chopped
2poundsboneless beef chuck roastor chuck pot roast, cut against the grain into 1-inch pieces
In a dutch oven over medium heat, fry bacon until crisp. Remove bacon from pot and reserve rendered bacon fat. Meanwhile, season beef generously with salt and and toss with flour to coat.
Working in batches as necessary to prevent over-crowding, fry beef in reserved bacon fat until well-browned on each side, about 5 minutes. Transfer to a plate and repeat with remaining beef.
Once all beef has been browned and removed, add onions and cook until softened and lightly browned, about 5 minutes. Add potatoes, carrots, and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
Add the Guinness and bring to boil, scraping up the browned bits from the bottom of the pot. Boil for 2 minutes.
To the pot add browned beef, chopped bacon, beef broth, Worcestershire sauce, tomato paste, thyme, and bay leaves. Bring to boil. Reduce heat, cover, and simmer 2 hours or until the beef is tender and the vegetables are cooked through.
Stir in peas. Remove bay leaves and season to taste with salt and pepper. Serve with mashed potatoes.