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! 
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Guinness Stew Recipe

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 20 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 45 minutes
Servings 12 servings
Calories 312kcal
Author Meggan Hill

Ingredients

  • 6 slices bacon thick cut, chopped
  • 2 pounds boneless beef chuck roast or chuck pot roast, cut against the grain into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 1 large onion chopped
  • 5 medium red potatoes chopped
  • 3 carrots peeled and chopped
  • 3 stalks celery chopped
  • 3 cloves garlic minced
  • 16 ounces Guinness Extra Stout
  • 2 cups beef broth
  • 1/4 cup tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 2 bay leaves
  • 1 cup peas thawed
  • Mashed potatoes for serving

Instructions

  • 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.

Nutrition

Calories: 312kcal