Stovetop Beef and Guinness Stew
Yields: 6 servings
Pan-seared beef and bacon are cooked with a melody of veggies and herbs in a savory Guinness stew. Makes for a delicious dinner or pure fall comfort food!
Ingredients
- 4 slices bacon, cut into 1/2 inch pieces
- 2 pound beef chuck, (or type of your choice) cut into 1 inch pieces
- 2 medium yellow onion, chopped
- 4 springs fresh thyme
- 3 large carrots, cut into 1/2 inch pieces
- 3 stalks celery, cut into 1/2 inch pieces
- 1/2 pound baby potatoes, about 4-6 potatoes, cut into quarters
Instructions
- In a large skillet over medium-high heat, cook bacon for 3-4 minutes or until bacon begins to brown. Scoop out bacon and transfer to a 6 quart stockpot Leave bacon grease in the skillet.
- Season cut beef with salt and pepper (to taste) then add beef to the skillet. Brown beef for about 5 minutes, making sure to sear all sides. Scoop out beef and transfer to the pot with the bacon. Continue to leave grease in the skillet.
- Reduce heat to medium and add onions to skillet. Cook for 5-8 minutes, stirring occasionally.
- Add garlic to skillet and cook for 1 minute.
- Add beer to skillet and stir until combined with the grease, scraping up any bits from the bottom of the pan.
- Pour onion & beer mixture into the pot with the bacon and beef. Add carrots, celery, tomato paste, thyme, sugar, and chicken stock, then stir.
- Bring stew to a boil. Reduce heat to a simmer, cover, and cook stew for 1 hour. Remove lid and add potatoes to pot. Cook stew for 1 more hour, uncovered.
- If you'd like a thicker stew, add in 1 tablespoon of flour to the broth and stir thoroughly. Let stew cook for an additional 15 minutes, uncovered.
- Serve stew immediately.