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.
Rich and hearty, dark beer is the key to the deep flavor in Beef and Guinness Stew.
Beef and Guinness Stew can be served with fresh bread or mashed potato, just as two ideas.
You can use different root vegetables to change up the flavor profile of the stew.
Beef and Guinness Stew Recipe
Dark Irish beer gives Beef and Guinness Stew a rich and hearty flavor. This warming dish is full of tender beef, carrots, and celery and can be cooked over the campfire in a Dutch oven.
Preparation 30 minutes
Cook 2 hours
Ready in 2 hours 30 minutes
Servings 6 Servings
Ingredients
- 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
Equipment
- Dutch oven
Directions
- 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.
Nutritional Information
Sodium: 543mgCalcium: 69mgVitamin C: 8mgVitamin A: 5380IUSugar: 5gFiber: 2gPotassium: 1038mgCholesterol: 114mgCalories: 413kcalTrans Fat: 1gMonounsaturated Fat: 11gPolyunsaturated Fat: 2gSaturated Fat: 10gFat: 23gProtein: 34gCarbohydrates: 13gIron: 4mg
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