Time honored methods of cooking in a simple one pot style recipe is what this Guinness Irish Beef Stew brings to your stew pot. I used a Dutch Oven which is a heavy bottomed Pot with a tight fitting lid that can accommodate the various ingredients of an old-fashioned style homemade stew like this recipe. The bacon suffuse tasty bits and delicious juices into the stew that can only be released through a proper well attended simmer. Each spoonful of this stew is full of delicious broth, meat and tender moist vegetables. A bowl of this stew will keep you full for hours which gives you that satisfied feeling that can only be attained from a well prepared quality meal. My family loves a good stew and this sweet comforting dish was an instant success at our dinner table. Take the time to make this home cooked classic rustic Irish Stew today and feel the reward of a well-fed family.
In reading the recipe and watching the video you will notice the multiple steps that come together to infuse the stew with richness and herbal notes. The sprightly fragrance from the vegetables that blend with the luscious notes of bacon, beer, broth and dang good braised beef will bring the hungry tummies to the table once you remove the lid. Best served with Irish Bread and hot from the pot, this stew will become an Irish tradition in your home once you serve it the first time.
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In a large bowl: place beef, salt, pepper and mix.
Heat the dutch oven or pot to medium-high. Place the sliced bacon in and cook for 10 minutes or until crispy. Transfer the bacon to a plate/bowl lined with paper towel to the drain grease. Do not discard grease.
Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.
Place onion, garlic in the Dutch Oven or pot and cook for ~60 seconds or until fragrant.
Add flour and stir constantly for 30 seconds.
Add tomato paste and stir for a few seconds.
Pour the Guinness beer in the dutch oven. Then deglaze the bottom of the pot to remove the bits. Bring the liquid to a boil.
Return seared beef and bacon to the cooker.
Add carrots, potatoes, celery, Worcestershire sauce, beef broth and mix.
Add dried thyme, bay leaves and cover with a lid.
Reduce the heat to low and cook for 2 hours or until the meat is tender (keep covered with the lid the entire time). Remove lid and discard bay leaves. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.
Serve with crusty bread or Irish bread. Garnish with fresh parsley and enjoy!
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Guinness Irish Beef Stew
Ingredients
- 2 ½ – 3 lbs chuck roast cut into 1 ½" x 1 ½" cubes
- 2 lbs yukon gold potatoes peeled & cut into 1 ½" cubes
- 8 oz bacon cut into 1" thick
- 14.9 oz Guinness beer
- 3 cups low-sodium or no-salt beef broth
- 4 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 3 carrots cut into 1" long
- 4 garlic cloves minced
- 3 celery cut into 1" long
- 1 onion chopped
- 2 dried bay leaves
Instructions
- In a large bowl: place beef, salt, pepper and mix.
- Heat the dutch oven or pot to medium-high. Place the sliced bacon in and cook for 10 minutes or until crispy. Transfer the bacon to a plate/bowl lined with paper towel to the drain grease. Do not discard grease. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.
- Place onion, garlic in the Dutch Oven or pot and cook for ~60 seconds or until fragrant. Add flour and stir constantly for 30 seconds. Add tomato paste and stir for a few seconds. Pour the Guinness beer in the dutch oven. Then deglaze the bottom of the pot to remove the bits. Bring the liquid to a boil. Return seared beef and bacon to the cooker. Add carrots, potatoes, celery, Worcestershire sauce, beef broth and mix. Add dried thyme, bay leaves and cover with a lid.
- Reduce the heat to low and cook for 2 hours or until the meat is tender (keep covered with the lid the entire time). Remove lid and discard bay leaves. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.
Serve with crusty bread or Irish bread. Garnish with fresh parsley and enjoy!
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