Guinness Beef Stew

4.63 from 16 votes

Guinness Beef Stew

This Irish inspired Guinness Beef Stew features tender beef, potatoes, carrots, and mushrooms, all cooked in a thick broth flavored with stout, tomato paste, and bacon.

Prep Time15

Cook Time2 15

Total Time2 30

Course: Main Course

Cuisine: American, Irish

Keyword: guinness beef stew

Servings:

Author: Katerina | Diethood

Equipment

Ingredients

4 slices thick cut bacon diced
2.5 to 3 pounds boneless beef chuck cut into 2-inch cubes
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 small yellow onions chopped
4 cloves garlic minced
3 carrots cut into 1-inch pieces
3 stalks celery cut into 1-inch pieces
1 pound yukon gold potatoes peeled and cut into cubes
1 pound button mushrooms halved
3 tablespoons all-purpose flour you can also use cornstarch
12 ounces guinness beer
¼ cup tomato paste
4 cups beef broth
2 bay leaves
chopped fresh parsley for garnish

Instructions

Cook the bacon. Add the bacon to a 7-quart Dutch oven, or any other heavy-based pot, set over medium heat. Cook the bacon to a desired crisp and remove it from the pot; do not pour out the bacon fat.
Brown the beef. Increase the heat to medium-high, and to the bacon grease, add the cubes of beef and season them with salt and pepper; sear the beef on all sides until browned. Remove the browned beef from the pot and set it aside.
Cook the aromatics. Reduce the heat to medium and stir in the onions. If the pot looks dry, add a bit of olive oil. Cook the onions for 2 minutes. Stir in the garlic and cook for 15 seconds.
Saute the vegetables. Add in the carrots, celery, potatoes, and mushrooms. Cook for 4 minutes. Add cooking oil, if needed. Sprinkle the flour over the vegetables; stir and cook for one more minute.
Stir in the liquids. Add the Guinness beer, tomato paste, and beef broth; stir until everything is well combined. Return the beef and bacon to the pot.
Cover and cook. Add in the bay leaves and bring the mixture to a boil; then reduce the heat to a low simmer. Cover and cook for 1½ hours.
Continue to cook. Remove the lid and continue cooking for 30 more minutes or until the sauce is reduced and thickened, and the beef is tender.
Finish and serve. Remove from heat; taste for salt and pepper, and adjust accordingly before serving.

Nutrition