IT DOESN'T GET MUCH BETTER THAN THIS... | SAM THE COOKING GUY

Guinness stout

🥗Healthier: non-alcoholic stout

💰Cheaper: dark beer

Non-alcoholic stout reduces alcohol content while maintaining flavor.

beef chuck

🥗Healthier: lean beef

💰Cheaper: stew meat

Lean beef lowers fat content, while stew meat is often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and bouillon is a cost-effective alternative.

olive oil

🥗Healthier: canola oil

💰Cheaper: vegetable oil

Canola oil is lighter and often cheaper than olive oil.

Cut thick bacon into small bits.

Cut beef chuck into bite-sized pieces, trimming excess fat as needed.

Season beef with salt and black pepper, mixing to coat.

In a Dutch oven, cook bacon for 3-4 minutes until it starts to render fat but isn't super crispy.

Add a bit of olive oil to the pot, then sear the beef in batches until browned on all sides, about 1 minute per side.

Remove the first batch of beef, adding more oil if necessary, then repeat with the remaining beef.

Add chopped onion to the pot and cook for about 2 minutes until softened.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in 1/4 cup flour and cook for another minute to combine.

Pour in the Guinness stout, scraping up any browned bits from the bottom of the pot.

Add 2 tablespoons of tomato paste and mix well.

Add chopped carrots and peeled, cut Yukon Gold potatoes to the pot.

Return the bacon and beef to the pot, mixing everything together.

Pour in 3 cups of chicken stock to cover the ingredients.

Add 2 teaspoons of Worcestershire sauce and 1 teaspoon of dried thyme, mixing to combine.

Bring the mixture to a boil, then cover and reduce heat to a simmer.

Cook for 2 hours until the beef is tender, stirring occasionally.

After 2 hours, remove the lid and simmer for an additional 20 minutes to thicken the stew.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens