Guinness Beef Stew
User Reviews
4.8
72 reviews
Excellent
Guinness Beef Stew
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Guinness beef stew with carrots, potatoes, chuck roast, and thyme is a hearty and comforting stew loaded with wonderful flavor and texture.
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Ingredients
- 4 lices thick-cut bacon cut into 1-inch pieces
- 3 pounds chuck roast cut into 2-inch pieces
- 2 medium onions chopped
- 4 cloves garlic minced
- 3 ounces tomato paste or half of a standard 6-ounce can
- 1 ounce bottle of Guinness
- 2 cups low sodium beef stock
- 2 tablespoons Worcestershire sauce
- 4 prigs thyme
- 1 large bay leaf
- 3 medium carrots peeled and cut into 1-inch chunks
- 3 medium Yukon gold potatoes cut into 1-inch pieces
- 2 large celery ribs chopped into 1-inch pieces
- salt and pepper to taste
- 1 teaspoon sugar optional, see notes below
For cornstarch slurry (optional)
- 1 tablespoon cornstarch
- 1 ounce water
Instructions
- Preheat oven to 300f and make room on the middle rack for a large Dutch oven. Heat a large Dutch oven to medium-low heat, then add the bacon. Cook the bacon until most of the fat has rendered (about 8 minutes) then remove the pieces to a paper towel lined plate and set aside.
- Leave approximately 4 tablespoons of bacon fat in the pot and turn the heat to medium. Pat the beef dry then season with salt and pepper on all sides. Sear the beef in the pot until well browned (about 8-10 minutes total time) then remove the beef to a plate.
- Add the onion to the pot and saute for 5 minutes or until softened. Add the garlic and cook for another 1-2 minutes or until fragrant.
- Add the tomato paste to the pot and cook for 2 minutes, stirring frequently then add the Guinness and turn the heat to high. Using a wooden spoon scrape up all of the brown bits and boil for 2 minutes.
- Add all of the beef and bacon to the pot. Also, add the beef stock, thyme, bay leaf, and Worcestershire sauce. Stir it all together and bring the stew to a boil. Once boiling, turn off the heat and cover the pot with a heavy lid. Place the pot in the oven and cook for 90 minutes.
- After 90 minutes, remove the pot from the oven and skim off and discard the top layer of fat with a large spoon. Add the potatoes, celery, and carrots. Return the pot to the oven without the lid and cook until the beef and vegetables are tender (about 75 more minutes).
- Remove the thyme and bay leaf and any excess fat that has risen to the top. Taste test the stew and season with salt and pepper.
- If the stew isn't thick enough to your liking boil on the stovetop for 5-10 minutes to reduce and thicken. Alternatively, bring stew to a simmer and add a cornstarch slurry and stir until thickened (about 1 minute). Serve in bowls with crusty bread. Enjoy!
Notes
- If you want a thicker stew use a slurry of cornstarch, potato starch, arrowroot, or beurre manié. But if the stew is close to your desired thickness, simply put the pot on a burner and raise the heat to medium-high. Cook for a few minutes while stirring to reduce and thicken.
- If the stew is too bitter, a touch of sugar can be added right before serving, but it's usually not needed.
- Leftovers can be saved for up to 3 days in the refrigerator and 3 months in the freezer. Reheat in the microwave or over medium-low heat on the stovetop until hot.
Nutrition Information
Show Details
Calories
701kcal
(35%)
Carbohydrates
20.5g
(7%)
Protein
85.4g
(171%)
Fat
26.9g
(41%)
Saturated Fat
9.5g
(48%)
Cholesterol
250mg
(83%)
Sodium
716mg
(30%)
Potassium
1342mg
(38%)
Fiber
3.8g
(15%)
Sugar
6g
(12%)
Calcium
62mg
(6%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 701 kcal
% Daily Value*
| Calories | 701kcal | 35% |
| Carbohydrates | 20.5g | 7% |
| Protein | 85.4g | 171% |
| Fat | 26.9g | 41% |
| Saturated Fat | 9.5g | 48% |
| Cholesterol | 250mg | 83% |
| Sodium | 716mg | 30% |
| Potassium | 1342mg | 29% |
| Fiber | 3.8g | 15% |
| Sugar | 6g | 12% |
| Calcium | 62mg | 6% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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