Every household needs a good ole beef stew recipe, especially in the fall! The only thing better than the mouthwatering smells that fill your home as it simmers in your oven is the way it tastes when you eat it. It’s warming, hearty, and the perfect dish to curl up with on a stormy evening.
Even if you’re not a beer aficionado, using a dark stout like Guinness and giving it time to develop flavor takes this stew to the next level. It makes fantastic leftovers and freezes well, too. We recommend serving it with a good ole crusty bread to soak up all the delicious gravy. If you’re in the mood for something thick that will stick to your bones as winter settles in, try this recipe!
NOTE: Beef stew commonly calls for boneless chuck roast. However, lamb makes an excellent substitution for this stew.
TIP: This dish will be salty from the bacon. I recommend tasting before adding additional salt to the dish.
Hearty Guinness Beef Stew
(Original recipe: Williams Sonoma)
3 lbs boneless beef chuck roast, cut into 1-1/2 inch cubes
6 thick slices of your favorite bacon, chopped
1 yellow onion, chopped
4 carrots, chopped
4 stalks celery, chopped
2 cloves garlic, chopped
2 TBSP unsalted butter
6 TBSP all-purpose flour
1-14 oz bottle of Guinness
2-3/4 cups beef stock
2 TBSP tomato paste
1 TBSP fresh thyme, minced
1 TBSP fresh rosemary, minced
1 bay leaf
1 1/4 lbs red potatoes
Salt and pepper to taste
Position a rack in the lower third of an oven and preheat to 325°F.
In a large Dutch oven, cook the bacon over medium heat, stirring occasionally, until the bacon is crisp and browned. Using a slotted spoon, transfer to paper towels to drain and set aside. Pour the fat into a heatproof bowl.
Return 2 TBSP of the fat to the pot and cook the beef in it until browned on all sides. If necessary, cook the meat in batches to avoid overcrowding. Transfer the beef to a plate.
Turn the heat down to medium. Add the onion, carrots, celery, and garlic, and cook in the remaining fat and meat drippings, stirring occasionally, until the onion softens.
Stir in the butter and let it melt. Sprinkle with the flour and stir well. Gradually stir in the stock and Guinness, if using. Stir in the tomato paste, thyme, rosemary, and bay leaf. Return the beef and bacon to the pot and bring to a boil. Cover, place in the oven, and cook for 90 minutes.
Cut the unpeeled potatoes into 1-inch cubes, add them to the pot, stir, re-cover, and continue cooking about 45 additional minutes or until both the meat and potatoes are tender.
Season the stew with salt and pepper to taste. Serve piping hot!