Beef & Guinness Stew – With Video

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While I’ve never been a huge fan of drinking Guinness, I’ve always been a great admirer of how wonderfully it can elevate a simple beef stew. The subtle bitterness from the hops, and toastiness from the malt, gives the gravy a depth of flavor that I really love.




Ingredients for 4 large servings:


4 strips bacon, sliced into small pieces


2 1/2 lb. beef chuck, cut in 2-inch pieces (tossed with black pepper and at least 1 tsp salt)


2 onions, chopped


1/2 tsp salt


4 cloves garlic, minced


1 can (14.0-oz) Guinness beer, or other dark beer


1/4 cup tomato paste


4 sprigs of fresh thyme


3 carrots, cut in 1-inch pieces


2 ribs celery, cut in 1-inch pieces


2 1/2 cups chicken stock, or as needed


1 tsp sugar


salt and freshly ground black pepper to taste


4 cups mashed potatoes, optional (not really)


– Simmer stew on very low heat, covered, for about 2 hours, or until fork tender


– Uncover, raise heat to med-high, and reduce, stirring occasionally, until sauce thickens to your liking


– Taste and adjust seasoning!

Source recipe:

happy cooking.

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