Go Back
+ servings
a bowl of guinness beef stew with a spoon in it

Guinness Beef Stew

Course Main Course
Cuisine American
Made with beef chuck marinating in delightful aromatics and Guinness Beer, this incredible Guinness Beef Stew recipe is life-changing. 
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs
Servings 8 servings

Ingredients

  • 2 pounds beef chuck boneless
  • salt and pepper for seasoning
  • 1/2 pound bacon approximately 8 slices
  • 3 onions chopped
  • 3 garlic cloves minced
  • 1/3 cup all purpose flour
  • 18 ounces Guinness or dark beer you can use 1 and 1/2 of the 18 ounce bottles
  • 1 1/2 cups beef broth
  • 1/4 cup tomato paste
  • 2 large carrots peeled and sliced
  • 2 large celery ribs peeled and sliced
  • 1 1/2 cups Yukon Gold potatoes cut into 1" cubes
  • 2 teaspoon worcestershire sauce
  • 1 teaspoon sugar
  • 1 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 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

Storage – Make sure before you store the stew that it is cooled down. It will last for up to 3 days in an airtight container in the fridge or in the freezer for 3 months.
Please make sure to read entire post for all advice, tips and answers to frequently asked questions.

Nutrition

Calories: 572kcal | Carbohydrates: 22g | Protein: 25g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 401mg | Potassium: 806mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2695IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 4mg
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!