Guinness Beef Stew
This Guinness beef stew is all about depth and flavor—crispy bacon, seared stew meat, and tender veggies simmered low and slow in a savory stout-based broth. The Guinness adds a subtle richness that brings everything together. Serve it with flaky biscuits, crusty bread, or mashed potatoes for the ultimate comfort meal. It’s a classic dish that feels like a warm hug on a cold day.
PREP TIME: 10 MINS COOK TIME: 2 HRS, 30 MINS TOTAL TIME: 2 HRS, 40 MINS
Ingredients
- 6 slices bacon, cut into bit-sized pieces
- 2 1/2 pounds stew meat
- Salt
- Freshly ground black pepper
- 2 onions, chopped
- 8 cloves garlic, minced
- 1 (14.9 ounces) can Guinness
- 6 ounces tomato paste
- 6 carrots, cut into 1-inch pieces
- 4 stalks celery, cut into 1-inch pieces
- 8 sprigs thyme
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 5 cups chicken broth
- Biscuits, optional
Instructions
In a large pan, over medium heat, cook the bacon until browned and crispy. Transfer bacon to a large stew pot, leaving the bacon grease in the pan.
Pat the stew meat dry and season generously with salt and pepper. Increase heat to high and sear the meat in the pan in batches, browning all sides, about 5 minutes per batch. Transfer the browned beef to the stew pot, leaving the rendered fat in the pan.
Reduce heat to medium. Add onions to the pan and cook until the edges begin to brown, about 5 minutes. Season with a pinch of salt. Add the minced garlic and cook for 1 minute more.
Pour in the Guinness and stir to deglaze the pan, scraping up any browned bits. Simmer for 1-2 minutes until the onions are soft and the liquid is slightly reduced.
Transfer the onion mixture to the stew pot. Stir in tomato paste, carrots, celery, thyme, sugar, and black pepper.
Pour in enough chicken broth to just cover the ingredients. Stir to combine.
Bring the stew to a gentle simmer. Cover and let simmer for 2 hours, stirring occasionally.
After 2 hours, remove the cover and bring to a low boil. Cook uncovered until the stew has thickened slightly, about 15 minutes.
Remove and discard the thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.
Serve hot, with biscuits on the side if desired.
Enjoy!
