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.

Feel free to add your favorite root vegetables or herbs to this simple dish. Try diced potatoes or rutabaga, or throw in a a sprig or two of rosemary or thyme.

You can serve this dish alongside a piece of crusty bread, over mashed potatoes, or with cooked rice.

Recipe Directions

1. Heat a Dutch oven over medium heat. Add the bacon and cook until the fat renders and the bacon starts to crisp, about 10 minutes. Remove the bacon with a slotted spoon and set aside.

2. 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.

3. Add the onions, carrots, and celery and cook until softened, about 7 minutes. Stir in the garlic and bay leaves and cook until the garlic is fragrant, about 2 minutes. 

4. Add the tomato paste and stir to coat.

5. 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. Season to taste with additional salt and pepper.