Guinness Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 25 mins
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Total Time
2 hrs 45 mins
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Servings
10 servings (1 cup each)
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Calories
321 kcal
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Course
Main Course
Guinness Stew
Description
Guinness Stew features well-browned chunks of beef chuck roast and crispy bacon cooked with onions, garlic, and a medley of root vegetables such as red potatoes, carrots, and celery. The addition of Guinness Extra Stout adds depth and a slight malt bitterness, balanced by tomato paste and Worcestershire sauce. Slow simmering for about two hours produces tender beef and soft vegetables infused with the beer’s richness, resulting in a thick, flavorful sauce perfect for serving over mashed potatoes or enjoyed on its own.
The stew’s texture combines tender, melt-in-your-mouth beef with soft yet intact vegetables, making each bite satisfying. The broth absorbs and melds all ingredients together, giving a layered taste that develops with cooking time. This dish suits dinner meals where comfort and heartiness are desired.
For serving, pairing Guinness Stew with mashed potatoes or creamy Colcannon allows the flavorful sauce to soak through and complement the meal. It also reheats well for leftovers, improving in flavor after a day in the fridge. Store leftovers covered for up to four days.
Ingredients
- 6 lices Bacon thick cut, chopped
- 2 pounds beef chuck roast cut against the grain into 1-inch pieces (see note 1, boneless
- 2 tablespoons all-purpose flour
- salt freshly ground
- black pepper freshly ground
- 1 large onion chopped
- 5 medium potato chopped (see note 2, red
- 3 large carrot peeled and chopped
- 3 celery chopped, ribs
- 3 cloves garlic minced
- 16 ounces Guinness Extra Stout (see note 3)
- 2 cups beef broth (see note 4)
- 4 tablespoons tomato paste (1/4 cup)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon thyme or 1 teaspoon dried, fresh
- 2 bay leaf
- 1 cup peas thawed, frozen
- potato or Colcannon for serving (see note 5, mashed
Instructions
- In a Dutch oven over medium heat, fry bacon until crisp. Remove bacon from pot and reserve rendered bacon fat. Meanwhile, pat beef dry with paper towel, season generously with salt, 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.
- To the now empty pot, 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.
Notes
- Choose beef chuck roast or similar well-marbled cuts for tender, flavorful meat after long cooking.
- Red potatoes are preferred for their waxy texture and tender skin, but other small potatoes can be used cut into bite-sized pieces.
- Using Guinness Extra Stout contributes distinctive flavor, but any dark beer can be substituted.
- Beef broth made from base paste enhances the stew’s depth; prepare accordingly.
- Serve over mashed potatoes or Colcannon for a filling and satisfying meal.
- Store leftover stew covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1 cup each)
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 321kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 463mg | 19% |
| Potassium | 1058mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3332IU | 67% |
| Vitamin C | 20mg | 22% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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