Guinness Beef Stew
ID: 777b20e2...
A rich and comforting Irish-style beef stew slow-braised in a savory gravy of Guinness stout, beef stock, and bacon fat. Packed with tender chuck roast, carrots, and potatoes, it's the ultimate cozy one-pot meal.
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🍳 Cooking Flow
Render the bacon in a Dutch oven until crisp, then set the bacon aside and keep the fat. → Sear the seasoned chuck roast chunks in the bacon fat in batches until deeply browned on all sides, then remove. → Sauté the onions, garlic, and tomato paste, then deglaze the pan with Guinness and beef stock. → Return the beef and bacon to the pot with the herbs, cover, and bake at 300°F (150°C) for 1.5 hours. → Add the potatoes, carrots, and celery, and bake uncovered for another 60-80 minutes until tender. Thicken with a cornstarch slurry on the stove if desired.
Cooking Steps
Brief Cooking Order
Render the bacon in a Dutch oven until crisp, then set the bacon aside and keep the fat. → Sear the seasoned chuck roast chunks in the bacon fat in batches until deeply browned on all sides, then remove. → Sauté the onions, garlic, and tomato paste, then deglaze the pan with Guinness and beef stock. → Return the beef and bacon to the pot with the herbs, cover, and bake at 300°F (150°C) for 1.5 hours. → Add the potatoes, carrots, and celery, and bake uncovered for another 60-80 minutes until tender. Thicken with a cornstarch slurry on the stove if desired.
Introduction
A rich and comforting Irish-style beef stew slow-braised in a savory gravy of Guinness stout, beef stock, and bacon fat. Packed with tender chuck roast, carrots, and potatoes, it's the ultimate cozy one-pot meal.
Step 1
Prepare the vegetables by cutting the Yukon Gold potatoes into large bite-sized chunks, and chopping the carrots and celery into large pieces.
Step 2
Cut the bacon slices into 1-inch pieces.
Step 3
Prep the chuck roast by patting it dry with paper towels, trimming off any excessively large pieces of hard fat, and cutting the meat into 2-inch chunks.
Step 4
Heat an 8-quart Dutch oven over medium-low heat. Add the cut bacon and cook for 8-10 minutes to render the fat until the bacon becomes crisp.
Step 5
Pat the beef chunks dry once more with a paper towel, then season them generously with salt and freshly ground black pepper on all sides.
Ingredients List
Important Notes
Patting the beef completely dry with paper towels is essential to getting a deep, rich brown sear rather than steaming the meat.
Browning the bottom of the pot creates 'fond' which is the base of the stew's flavor. However, manage your heat to ensure it browns and does not turn black or burn, which would ruin the stew with a bitter taste.
The bitterness of Guinness Draught Stout varies; if the final gravy tastes slightly too bitter, stirring in a teaspoon of sugar at the end will perfectly balance the flavors.
Like most braised dishes, this stew tastes even better the next day after the flavors have had time to fully meld in the refrigerator.
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