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.
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.