Dark Irish beer gives Beef and Guinness Stew a rich and hearty flavor. This warming dish is full of tender beef, carrots, and celery. It can be cooked over the campfire in a Dutch oven.
Feel free to add your favorite root vegetables or herbs to this simple dish. Try diced potatoes or rutabaga, or throw in a sprig or two of rosemary or thyme to add some extra flavor.
You can serve this dish alongside a piece of crusty bread, over mashed potatoes, or with cooked rice. This is a hearty dish, perfect for big appetites on cool evenings. Ideal for trips over St Patricks Day.
Beef and Guinness Stew Recipe
- 4 strips bacon chopped
- 2 pounds beef chuck cut into 2-inch pieces
- salt and pepper to taste
- 2 onions diced
- 3 carrots cut into 1-inch (2cm) pieces
- 3 ribs celery cut into 1-inch (2 cm) pieces
- 4 cloves garlic minced
- 2 bay leaves
- 1/4 cup tomato paste
- 1 can (15 oz) Guinness or similar dark beer
- 2 1/2 cups beef stock or as needed to cover
- Dutch oven
- Heat a Dutch oven over medium heat.
- Add the bacon and cook until the fat renders and the bacon starts to crisp, this takes about 10 minutes. Remove the bacon with a slotted spoon and set aside.
- Add the beef to the Dutch oven and sear in the hot bacon fat until browned. Season with salt and pepper. Return the bacon to the pot.
- Add the onions, carrots, and celery then cook until softened, about 7 minutes.
- Stir in the garlic and bay leaves then cook until the garlic is fragrant, about 2 minutes.
- Add the tomato paste and stir to coat.
- Pour the beer into the Dutch oven and add just enough broth to cover the beef. Bring to a boil, reduce to a simmer, and cook until the beef is tender about 2 hours. Stir occasionally and skim any fat or foam that rises to the top.
- Taste and then season as needed with salt and pepper.
Dutch Oven One Pot Meals