Several nights ago, while watching a Chopped competitor attempt beef stew in 30 minutes, my usually-apathetic husband turned to me and asked if I would make “a better beef stew than that” for dinner this week. So I dug up a recipe I’d previously used for St. Patrick’s Day and modified it. Despite not being huge beer drinkers in our house, a dark stout like Guinness adds a delicious depth of flavor to beef stew. If you’re in the mood for something thick that will stick to your bones as winter settles in, try this stew.
NOTE: I was unable to find boneless chuck, so I went with a beef/lamb stew mix I found at Trader Joes instead, and it worked beautifully!
TIP: The stew will already be rather salty from the bacon and its fat. I recommend tasting before adding additional salt to the dish.
Hearty Guinness Beef Stew
(Original recipe: Williams Sonoma)
3 lbs. boneless beef chuck, cut into 1-1/2 inch cubes
6 thick slices applewood-smoked bacon, chopped
Kosher salt and freshly ground pepper
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 broth
2 TBSP tomato paste
1 TBSP minced fresh thyme
1 TBSP minced fresh rosemary
1 bay leaf
1 1/4 lbs red potatoes
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, stirring occasionally, 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 then stir in the tomato paste, the 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 until both the meat and potatoes are tender, about 45 minutes more. Season the stew with salt and pepper to taste.