Guinness Beef Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Guinness Beef Stew
Description
This Guinness Beef Stew begins with seasoning and browning beef chuck pieces in bacon fat rendered from cooked bacon, which is then crumbled back into the dish. Onions and garlic are sautéed in the remaining fat to build flavor. Flour is added to create a roux base, which is cooked until golden before incorporating Guinness beer to deglaze the pot and capture fond flavors. Tomato paste and beef broth add body and richness as the beef returns to the pot along with chopped carrots, celery, and potatoes.
The stew relies on sustained simmering to tenderize the beef and infuse the vegetables, resulting in a thick, flavorful gravy. Spices like Worcestershire sauce, thyme, black pepper, sugar, and a bay leaf contribute to the depth and balance of the stew's character. This dish suits colder days and pairs well with hearty bread or mashed potatoes to soak up the robust sauce.
According to the original notes, the stew should be cooled before storage and keeps for up to 3 days refrigerated or can be frozen for up to 3 months. Allow thorough reheating before serving. Reading the complete instructions and tips ensures success when preparing this rich, slow-cooked meal.
Ingredients
- 2 pounds beef chuck boneless
- salt for seasoning
- black pepper for seasoning
- 1/2 pound Bacon approximately 8 slices
- 3 onion chopped
- 3 garlic minced, cloves
- 1/3 cup all-purpose flour
- 18 ounces Guinness beer you can use 1 and 1/2 of the 18 ounce bottles, or dark beer
- 1 1/2 cups beef broth
- 1/4 cup tomato paste
- 2 carrot peeled and sliced, large
- 2 celery peeled and sliced, large ribs
- 1 1/2 cups potato cut into 1" cubes, Yukon gold variety
- 2 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1/2 teaspoon thyme dried
- 1 bay leaf
Instructions
- Begin by cutting the beef chuck into 1 ½ inch pieces, then sprinkle it with salt and pepper and set it aside.
- Next in a dutch oven on medium high heat, add the bacon to the pan and fry. Once fully cooked remove the bacon from the pan, crumble it and set it aside. Leave the bacon fat in the pan.
- To the bacon fat, add the beef chuck to the dutch oven little by little and let it brown. As the pieces cook, remove them and set them on a plate off to the side. Keep the fat in the pan, don’t drain it.
- Next, Sauté your onions in the fat for about 5 minutes then add the garlic and allow it to cook for one more minute.
- To the onion, garlic, and fat, add the flour and allow it to cook until golden brown.
- To the flour mixture, add the Guinness beer and stir well. Gently scrape the brown bits off the bottom of the pan and combine. Add in the tomato paste and beef broth and whisk together. Put the beef and bacon back into the stew and stir.
- Next add in the chopped carrots, celery, potatoes, worcestershire sauce, sugar, pepper, thyme, and bay leaf.
- Allow the stew to boil then reduce the heat. Cover the dutch oven and let it cook for about 2 hours. Once the two hours is up remove the lid and allow it to simmer for another 30 minutes so it can thicken up. Once you’re ready to serve, remove the bay leaf and enjoy!
Notes
- Cool the stew completely before storing in airtight containers to preserve quality and safety.
- Refrigerated stew will keep up to 3 days; for longer storage, freeze for up to 3 months.
- For best flavor and texture, thaw frozen stew in the refrigerator and reheat thoroughly before serving.
- Review all preparation steps and tips in the full recipe for optimal results and enhanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 22g | 7% |
| Protein | 25g | 50% |
| Fat | 42g | 65% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 401mg | 17% |
| Potassium | 806mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2695IU | 54% |
| Vitamin C | 15mg | 17% |
| Calcium | 52mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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