Tender chuck roast, root veggies, and bacon simmered in a velvety Guinness gravy
Prep Time: 30 mins | Cook Time: 2.5 hrs | Total Time: 3 hrs | Serves: 6
Imagine a cast-iron pot brimming with tender chuck roast, glistening carrots, and baby potatoes, all swathed in a velvety, mahogany-dark broth infused with malty Guinness and smoky bacon. The air is rich with the fragrance of caramelized beef, garlic, and thyme—a scent that whispers of crackling pub fires and rain-soaked Irish hills. Each spoonful delivers fall-apart beef, its crusty sear giving way to buttery softness, while the broth clings to the potatoes and carrots like a savory embrace. The Guinness lends depth without bitterness, balanced by the tang of Worcestershire and the subtle sweetness of tomato paste.
This stew is patience rewarded. The slow simmer coaxes collagen into silk, transforming the broth into a glossy, clingy sauce that coats every ingredient. Bacon lardons add smoky crunch, while the roux—toasted in bacon drippings and flour—thickens the stew into a luxe gravy. It’s rustic yet refined, hearty enough to fortify against the chill, yet nuanced enough to feel like a celebration.
Ladle it into deep, earthenware bowls, garnished with a confetti of fresh parsley and a flake of sea salt. Serve with slabs of buttered soda bread for dunking, or pair with a crisp, vinegary slaw to cut the richness. Ideal for St. Patrick’s Day feasts, Sunday suppers, or any night demanding uncomplicated warmth.
Why You’ll Love This Dish
✅ Rich, malty depth from Guinness and smoky bacon
✅ Fall-apart beef that melts on your fork
✅ One-pot wonder with rustic, pub-style appeal
✅ Freezer-friendly for cozy future meals
This Guinness Beef Stew isn’t just food—it’s a culinary hearth, a simmering pot of Irish tradition that turns your kitchen into the coziest pub in Dublin. Sláinte! 🍻🥘
| Nutrition Information (Per serving) | Calories | Carbohydrates | Protein | Fat | |————–|——————-|————-|———| | 620 kcal | 35g | 52g | 28g | Estimates based on ingredient brands. Add 100 kcal with bread. |
- Crisp the Bacon Lardons: In a heavy lidded pot, fry 6 slices thick-cut bacon, chopped into bites, until golden and almost crisp—leaving a whisper of chew. Reserve the bacon (and its drippings) on a plate.
- Sear the Beef Like a Pro: Pat 2 lbs chuck roast (1-inch cubes) dry, then season liberally with salt and black pepper. Heat 2 tbsp bacon drippings (or olive oil) in the pot over medium-high. Sear the beef in batches—don’t crowd!—until a deep crust forms, 3–4 minutes per side. Set aside with the bacon.
- Sweat the Aromatics: Add 1 diced yellow onion to the pot. Sauté 4–5 minutes until softened, then toss in 4 minced garlic cloves and cook until the kitchen smells like heaven.
- Toasty Roux Moment: Sprinkle ¼ cup flour over the onions and garlic. Stir for 2 minutes to cook off the raw flour taste—this builds your stew’s velvety backbone.
- Deglaze with Stout Glory: Pour in 1½ cups Guinness (drink the rest!), scraping up every caramelized bit with a wooden spoon. Stir in 2 tbsp tomato paste until the mixture resembles a glossy, beer-kissed gravy.
- Layer the Goodness: Add 3 chopped carrots, 1 lb baby potatoes (halved), the reserved bacon and beef, 4 cups chicken stock (enough to submerge everything), 1 tbsp Worcestershire sauce, and 1 tsp dried thyme. Bring to a boil, then lid on, heat low. Let it bubble gently for 1.5–2 hours until the beef melts like butter.
- Thicken to Perfection: Uncover and simmer 20–30 minutes more to reduce the liquid into a rich, clingy sauce. Taste—heroically adjust salt/pepper.
- Serve with Swagger: Ladle into bowls, garnish with fresh parsley, and pair with crusty soda bread for dunking. For extra drama, top with a flaky sea salt sprinkle.
Pro Tip: Add 1 cup pearl onions with the carrots for sweetness, or toss in mushrooms for umami depth. Swap thyme for rosemary for a woodsy twist. Freezes beautifully—double the batch!
This Guinness Beef Stew is a hug from an Irish grandma—hearty, deeply savory, and laced with malty stout magic. Perfect for St. Paddy’s Day or any day that demands cozy, stick-to-your-ribs goodness. 🥔✨
| 🥖 Pair With: Buttered soda bread or crusty baguette Tangy apple-cabbage slaw Extra Guinness for sipping |
Tag your stew mastery #GuinnessGloriousStew and channel Irish pub vibes! 🍀
