Guinness and Beef Stew.
A classic comfort meal in celebration of St. Patrick’s Day. ☘️
It is the perfect meal to have on hand the next day, if you get a little carried away celebrating your honorary Irish heritage on the 17th! 🍻 💚
This soup was made in my Hestan Culinary 5-Quart Titanium Dutch Oven and cooked on the Hestan Dual Fuel Oven. Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.
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Cheers! James & Elaine
Guinness and Beef Stew
A classic comfort meal in celebration of St. Patrick’s Day. ☘️ It is the perfect meal to have on hand the next day, if you get a little carried away celebrating your honorary Irish heritage on the 17th! 🍻 💚
- 3 lbs boneless stewing beef cut into 2-inch cubes
- 1 teaspoon salt divided
- 1 teaspoon freshly ground pepper divided
- 5 slices of bacon diced
- 2 cooking onions chopped
- 2 celery stalks cut into 1″ pieces
- 3 carrots peeled and cut into 1″ rounds
- 3 garlic cloves minced
- ¼ cup tomato paste
- 1 can Guinness Beer 14.9oz
- 3 sprigs thyme
- 1 teaspoon sugar
- 3 cups beef broth more in required to cover beef
- 1 cup of frozen peas
- Mashed potatoes for serving
- Season the beef cubes with ½ teaspoon salt and ½ tsp black pepper.
- Heat a 5-quart Dutch oven over medium heat. Add in the bacon and cook until it is crisp, 5 to 8 minutes.
- Using a slotted spoon transfer the bacon to a large plate leaving the fat in the pot. Turn heat to medium-high, then sear the beef cubes in batches in the hot fat. About 2 minutes per side until browned, 4 minutes total. Use tongs to remove the beef to the plate with the bacon, leaving fat in the skillet. Continue to cook beef in batches until it has all been browned. Turn the heat down to medium, then add in the onions, celery, and carrots. Cook, stirring occasionally until lightly browned, 5 to 7 minutes. Add in garlic and cook for 1 to 2 minutes.
- Add tomato paste and cook for another minute or two.
- Pour in beer and stir with a hard spatula or wooden spoon, scraping up any browned bits of food off the bottom of the pot. Cook for 4 minutes.
- Next, add back in the beef, bacon, and any juices from the plate.
- Add thyme, sugar, ½ tsp salt and ½ tsp pepper. Stir to combine then pour in beef broth. Bring stew to a gentle simmer, then reduce heat to low and cover the pot. Simmer stew until beef is tender, about 2 hours. Occasionally skimming off any fat or foam. Remove the lid and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, about 15 minutes. Remove and discard thyme sprigs.
- Add in peas and cook for 4 to 5 minutes. Serve over mashed potatoes.
** Tip – I like to make the stew a day ahead. I cook it just until it is time to remove the lid. I let the stew cool, then put it in the refrigerator overnight. When I take it out of the fridge, I skim any fat that has congealed on top then heat the stew without the lid until it has thickened slightly, about 20 to 25 minutes. Then add the peas and finish as instructed above.
Tried this recipe?Let us know how it was!
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