Guinness Beef Stew

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.

Chop 22 baby carrots into half-inch pieces.

Chop 3 celery ribs into 1-inch pieces.

Dice 1 and 1/2 onions.

Slice 3 lbs of beef chuck roast into small 1 to 2-inch pieces and pat dry with a paper towel.

Cut up 1 and 1/2 lb of washed gold potatoes into 1 to 2-inch chunks.

Cook 4 strips of bacon in a large heavy-bottom soup pot over medium-low heat until desired crispiness, then transfer to a paper towel-lined plate and reserve the bacon grease.

Spread a single layer of the beef cubes into the bottom of the pot to sear over high heat, seasoning with salt and black pepper.

Transfer the seared meat to a platter and repeat with remaining beef.

Crumble the cooked bacon into small pieces.

Add diced onion to the pot and sauté over medium heat for 7 minutes until soft.

Add 2 teaspoons of minced garlic and sauté for 30 seconds.

Sprinkle in 1/4 cup of flour and stir until dissolved.

Pour in a 12 oz bottle of Guinness stout and stir to loosen any burnt bits from the pot.

Add chopped carrots, celery, potatoes, seared meat with juices, a 6 oz can of tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and a sprinkle of crushed dried bay leaves, stirring to incorporate.

Add crumbled bacon and pour in 4 cups of chicken stock, ensuring all ingredients are submerged.

Cover the pot and simmer on low heat for 2 hours, stirring periodically.

Uncover and cook for an additional 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens