Guinness Beef Stew is filled with tender beef, carrots, bacon and potatoes in this rich & robust classic Irish Stew! It will be a huge hit and will have you begging for seconds!
Your family will fall in love with this delightful Guinness Beef Stew recipe. It’s not only filling but it tastes wonderful too!
Create a comfort food that keeps the family coming back for more with this Guinness Beef Stew recipe. It’s tasty, easy to make, and full of ingredients that are naturally good for you.
Have you ever tried Guinness Stew? It’s an incredibly comforting meal that you can prepare at home on a day when you’re craving something delicious and fulfilling. It’s one of several Irish stews that contain boneless beef with carrots, potatoes, and several other ingredients. It’s a hearty dish that will leave you with enough servings for up to six people to enjoy this home-cooked meal.
Guinness Beef Stew
The Guinness Stew is a satisfying meal that takes only 30 minutes to prep and an additional 2.5 hours to prepare. While it takes time to prepare, you don’t have to worry about slaving over the stove or putting in all this effort to make something for yourself and your family to enjoy. The simple, stress-free recipe is loaded with flavor and great to serve with a side salad and some crusty French bread that you can dip into the broth for added flavor.
Beef with Guinness Ingredients
If you want to make this incredible stew, you’ll need to use the following ingredients:
Beef Chuck – Use boneless beef chuck for this recipe. It’s best to use around two pounds of it!
Bacon – You’ll need around eight slices of bacon to add flavor to this stew.
Garlic – Mince three cloves of garlic and add them in with your beef and other ingredients.
Onion – Chop your onion into small pieces.
Beef Broth – Use the broth to add flavor while keeping your beef chuck pieces juicy and tender.
Worcestershire Sauce – This sauce adds something extra to the dish. Be sure to include it!
Dark Beer – Use 1.5 bottles of dark beer to bring a unique yet delicious taste to this stew.
Potatoes – Cut your Yukon potatoes into one-inch cubes.
While these are a few of the most important ingredients, you’ll also need flour, tomato paste, carrots, celery ribs, sugar, pepper, dried thyme, and a bay leaf to complete the meal!
What type of bacon should I use in this recipe?
You can use any brand and flavor of bacon that you prefer, such as maple, applewood smoked, or black pepper bacon, whichever you prefer. I love using thick cut! There are plenty of great options available, so choose what you have at home or buy your favorite brand and style of bacon specifically for this recipe.
Do I have to use Yukon gold potatoes?
No, you don’t have to use Yukon potatoes. If you don’t have them, you can use other types of potatoes, such as Russet potatoes or even red potatoes. Be sure to cut them into smaller pieces for this stew.
What type of dark beer should I use?
The brand of dark beer used isn’t too important. Guinness is a great choice, but it’s not the only option! You can use anything you have at home or are willing to buy at the store. You’re only going to need around 18 ounces of the beer to prepare this homemade stew, which is around a bottle and a half. Nothing speaks comfort like a good beef stew.
What if I don’t have beef broth?
It’s best to use beef broth for this beef stew. If you don’t have the broth, you can prepare it by combining beef bouillon with water to create a broth that you can add to your dutch oven with all your other ingredients.
Can I add other veggies to this stew?
Of course! While this stew already contains carrots and potatoes, you can add other veggies, such as corn and peas to it!
Recipe Tips & Suggestions
If you don’t have beef broth, beef stock, or beef bouillon to combine with water, you can use chicken broth to prepare this stew.
If you’d rather not use beer, simply increase the amount of beef broth you’re adding to this dish. Add the same extra amount of broth as you would beer to make up for not putting it in the dutch oven.
While this is easy to make on the stovetop, you can also combine your ingredients in the dutch oven and then place it in the oven to allow everything to cook at a slow pace. Some people prefer it this way!
What if you dont want to add beer? well, you dont have to but remember, The alcohol is evaporated as the simmers low and slow and you’re left with a deep and robust flavor and mouthwatering fall apart beef.
Perfect meat to make for dinner or for Saint Patrick’s day! it is sure to be a favorite and end up on your weekly dinner rotation. Its excellent with buttery biscuits or even cornbread!
The beef will be fall apart tender and is guaranteed to be one of the most flavorful stews you have ever had. One of the most important things to remember do not throw out the browned beef bits in the bottom of the pan! That’s where a ton of the flavor is located and really gives it that incredible favor!
I know beef can get expensive, especially with how the world is nowadays but theres no need to buy an expensive cut of beef! Get an inexpensive, well-marbled cut. You can ever go wrong with a boneless chuck roast (what I’m using here in this recipe).
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Guinness Beef Stew
- 2 lbs beef chuck (boneless)
- Salt and pepper for seasoning
- ½ pound bacon (about 8 slices)
- 3 onions, chopped
- 3 cloves garlic, minced
- ? cup flour
- 1 ½ bottles of 12 oz dark beer (18 ounces total)
- 1 ½ cups beef broth
- ¼ cup tomato paste
- 2 large carrots (peeled and sliced)
- 2 large celery ribs (sliced)
- 1 ½ cups of Yukon gold potatoes (cut into 1 inch cubes)
- 2 teaspoons worcestershire sauce
- 1 teaspoon sugar
- 1 teaspoon pepper
- ½ teaspoon dried thyme
- 1 bay leaf
Prep Time: 30 minutes
Cook Time: 2 ½ hours
Total Time: 3 hours
Serving Size: 6
- Cut the beef into 1 ½ inch chunks. Sprinkle it with salt and pepper and set it aside.
- In a dutch oven, fry the bacon until crisp. Remove it from the pan, crumble and set aside but leave the bacon fat in the pan.
- Brown the beef by putting a little in the dutch oven at a time. As the pieces brown, remove them to a plate. Again, leave the fat in the pan.
- Sauté the onion for 5 minutes, add the garlic and cook for another minute.
- Stir in the flour, and cook until this turns golden.
- Add the beer, and use a wooden spoon to gently scrape the brown bits off the bottom of the dutch oven.
- Whisk in the broth and tomato paste, until incorporated.
- Add the beef and bacon back to the pan.
- Stir in carrots, celery, potatoes, Worcestershire sauce, sugar, pepper, thyme, and bay leaf.
- Bring the mixture to a boil. Reduce the heat and cook it covered for 2 hours, Then remove the lid and allow it to simmer for another 30 minutes so it can thicken up a bit.
- Remove the bay leaf before serving.