Guinness Beef Stew

This stew is rich in flavor and well-balanced. It includes Guinness for its distinctive and delightful taste. The recipe is simple to follow, ensuring a hassle-free cooking experience. In just 2 ½ hours, you can prepare a satisfying dinner for four that will receive high praise.

Leftovers taste even better the next day. Enjoy this dish with boiled, mashed, or my personal favorite, smashed potatoes. It freezes well and can be stored in the fridge for up to three days. Give it a try, I am confident you will find it enjoyable.

Ingredients for 4 large or 6 medium servings:

• 2 & 1/2 lb. beef chuck, cut in 2-inch pieces (tossed with black pepper and at least 1 tsp salt)

• 4 strips bacon, sliced into small pieces.

• 2 onions, chopped

• 1/2 tsp salt

• 4 cloves garlic, minced

• 1 can (14.0-oz) Guinness beer, or other dark beer

• 1/4 cup tomato paste

• 4 sprigs of fresh thyme

• 3 carrots, cut in 1-inch pieces

• 2 ribs celery, cut in 1-inch pieces

• 2 1/2 cups chicken stock, or as needed

• 1 tsp sugar salt and freshly ground black pepper to taste

4 cups smashed potatoes, optional for serving (not really) -

Season meat with 1 tsp salt & 1/2 tsp pepper, set aside.

Add chopped bacon to heated pot, saute until golden brown and has released most of its fat. Remove and set aside.

To the same pot, add the meat and brown on all sides. Take your time and get some nice color.

Remove browned meat to a bowl, discard the fat.

Add about 1/2 cup of your chicken broth to pan, stir to get the good brown bits stuck to the pan, (yup, cleaning your pot with the broth). Once done, pour over the meat.

To your pan add 1 Tbs olive oil, when hot add onions, celery & carrots. Stir to coat and simmer for 5 - 8 minutes until onions are translucent, stir occasionally.

Over medium-high heat, add the garlic, thyme, salt and stir for a minute. Add the Guinness, chicken stock, tomato paste & sugar, and stir. Add the beef and the juices back into the pot, then stir in the bacon. Bring pot to a simmer.

Put the lid on the pot and simmer stew on very low heat, covered, for about 2 hours, or until fork tender - After about 90-minutes uncover, raise heat to med-high, and reduce, stirring occasionally, until sauce thickens to your liking

- Taste and adjust seasoning if needed. Serve with mashed potatoes, rice, etc.

Enjoy!

Please comment, like and subscribe.

Your support is very much appreciated - Thank you! ☘️