I’d like to introduce you to my newest obsession: Guinness Beef Stew.
It’s like beef bourguignon, but instead of using red wine we’re using Guinness!
Which means, YES, this is beef cooked in bacon fat and then braised in dark beer and it will probably ruin all other beef for you.
This is a stew that requires a fair bit of prep work what with the cooking bacon and searing beef, but it is WORTH IT. You’ll be thanking yourself for all your efforts when you’re eating beef that’s fall-apart tender in a rich, stouty sauce.
Good on its own, with egg noodles, buttered rice, crusty bread, or mashed potatoes.
Guinness is good for drinking while you’re making this and while you’re eating it!
Guinness Beef Stew
- 2 tablespoons olive oil
- 8 ounces bacon, diced
- 2 to 2 1/2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons flour
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 1 pound carrots, sliced into 1-inch chunks
- 2 medium yellow onions, sliced
- 2 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 (11.5 ounce) bottle Guinness
- 1 (14.5 ounce) can beef broth
- 1/2 teaspoon dried thyme
- 1 cup frozen peas
- Preheat oven to 250 degrees.Heat the olive oil in a Dutch oven over medium. Add bacon and cook until fat is rendered and bacon is browned – about 8 minutes. Remove to a large plate with a slotted spoon.Pat beef dry with paper towels and sprinkle with flour, salt, and pepper. Add to the Dutch oven and brown for 3-5 minutes. Work in batches if needed to avoid overcrowding. Remove to the plate with the bacon. (Don’t worry if things are getting stuck to the bottom of the Dutch oven – they will come off when the beer is added!)Add carrots and onions to the Dutch oven. Season with salt and pepper and toss to coat in the fat in the pan. Cook 6-8 minutes, stirring occasionally, until onions begin to brown. Add garlic and tomato paste and cook 1 minute more. Pour in beer and stir to deglaze any bits off the bottom of the pan. Return bacon and seared beef to the pan along with any juices. Add beef broth and thyme. Bring to a boil. Cover and transfer to oven. Bake 2 hours, until meat is tender. Stir in frozen peas.
If you’re wanting a throw-in-the-oven-and-be-done kind of stew, check out this one!
Adapted from Ina Garten’s beef bourguignon. (It’s the best!)