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  • Writer's pictureCheyenne

Irish Guinness Beef Stew


5 slices bacon, chopped

2 lbs beef, cubed

1 onion, chopped

1 tsp salt

4 garlic cloves, minced

1 (14 oz) can Guinness beer

3 carrots, chopped

3 celery ribs, chopped

¼ cup tomato paste

2 tsp thyme

1 tsp black pepper

2 ½ cup chicken stock


  1. To large pot, add chopped bacon and cook until nice and crispy. Remove bacon, trying to keep as much fat in the pan as you can

  2. Turn heat to about medium-high and add beef (I used chuck). Do not overcrowd, cook in batches if needed. This stage isn’t to cook the beef but give each side a really nice sear. Once beef is in the pot, leave it alone for 4-5 minutes. Then flip and again leave it to sear 4-5 minutes. Remove beef from pot

  3. Add onion and salt to pan and sauté for about 5 minutes. By this point the onions might start loosening all the brown bits from the bottom, but don’t worry if it’s still looking burnt at this point

  4. Toss in the garlic and let cook another minute

  5. Pour in the Guinness and now use your spoon to help further loosen the yummy brown bits from the bottom. This is add a lot of flavor to your stew

  6. Return beef and bacon to the pot. Add in carrot, celery, tomato paste, thyme, pepper, and chicken stock. Give a good stir and bring everything to a simmer. Cover and simmer for 2 ½ - 3 hours, or until beef is very tender

  7. Remove lid and keep simmering an additional 30 minutes, or until the broth reduces and naturally thickens

  8. Best served with a side of buttered bread, or over mashed potatoes!

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