This rich and flavorful Guinness beef stew is the perfect meal for a chilly day. Tender chunks of beef are slow-cooked in a savory broth of Guinness stout, beef stock, and coffee, creating a depth of flavor that’s both robust and comforting. The addition of bacon, potatoes, carrots, and cabbage adds texture and warmth to this satisfying dish. Whether you’re cooking for a family dinner or looking for a hearty meal to serve guests, this stew is sure to impress with its rich flavors and satisfying ingredients.

Ingredients:

4 strips Bacon, diced
3.5 lbs of beef chuck, diced into 2-inch cubes
1 Yellow onion, large diced
3 Carrots, chopped
2 Celery ribs, chopped
¼ head Cabbage, chopped
4 cloves Garlic, minced
2 tablespoons Tomato paste
¼ cup All-purpose flour
2 cups Guinness stout*
2 ½ cups Beef broth
1 cup Strong brewed coffee
2 Bay leaves
2 sprigs Fresh thyme
1 lb Baby gold potatoes, halved
2 cups Frozen peas (optional)
Kosher salt and freshly cracked black pepper, to taste

Instructions:

Cook the Bacon: In a spacious Dutch oven or a sturdy pot, fry the diced bacon over medium heat until it turns crispy. Use a slotted spoon to remove the bacon and set it aside, retaining the bacon fat in the pot.
Brown the Beef: Season the beef chuck cubes with kosher salt and freshly cracked black pepper. In the same pot with the bacon fat, brown the beef in batches over medium-high heat, making sure not to overcrowd the pot. Sear each batch for 4-5 minutes, until all sides are browned.
Sauté the Vegetables: In the same pot, add the diced onion, chopped carrots, celery, and cabbage. Sauté for 5-7 minutes until the vegetables start to soften. Next, incorporate the minced garlic and tomato paste, cooking for an additional 2 minutes while stirring to mix thoroughly.
Add Flour and Liquids: Dust the vegetables with flour and mix thoroughly to ensure they’re evenly coated. Sauté for 1-2 minutes, then gradually add the Guinness stout, beef broth, and brewed coffee. Stir well to blend the ingredients, making sure to scrape up any caramelized bits stuck to the bottom of the pot.
Add Beef and Seasonings: Return the browned beef to the pot, along with the bay leaves and thyme sprigs. Cover the pot and let it simmer gently for 1 ½ to 2 hours, or until the beef is tender.
Add Potatoes and Peas: After the beef has simmered, add the halved baby potatoes to the stew. Continue to simmer for an additional 30 minutes, until the potatoes are fork-tender. If using, stir in the frozen peas during the last 10 minutes of cooking.
Adjust Seasoning and Serve: Once the stew is done, taste and adjust seasoning with more salt and pepper if necessary. Ladle the stew into bowls and top with the reserved crispy bacon. Serve warm with crusty bread or a side of mashed potatoes.

Conclusion:

This hearty Guinness beef stew is the ultimate comfort food, with tender beef, smoky bacon, and a rich, flavorful broth. The combination of Guinness stout, beef broth, and coffee adds a deep, complex taste that will warm you up on even the coldest days. It’s a perfect make-ahead meal, as the flavors only get better the next day. Serve it with your favorite rustic bread or buttery mashed potatoes for a complete, satisfying meal.

Hearty Guinness Beef Stew with Bacon and Vegetables

This hearty Guinness beef stew combines tenderbeef, crispy bacon, and vegetables in a rich, flavorful broth made withGuinness stout, beef stock, and coffee. Slow-cooked to perfection, this stew isthe perfect meal for cold weather and family gatherings.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Main Course

Cuisine Irish-inspired

Servings 6

Calories 500 kcal

Ingredients

4 strips Bacon diced
3.5 lbs of beef chuck diced into 2-inch cubes
1 Yellow onion large diced
3 Carrots chopped
2 Celery ribs chopped
¼ head Cabbage chopped
4 cloves Garlic minced
2 tablespoons Tomato paste
¼ cup All-purpose flour
2 cups Guinness stout*
2 ½ cups Beef broth
1 cup Strong brewed coffee
2 Bay leaves
2 sprigs Fresh thyme
1 lb Baby gold potatoes halved
2 cups Frozen peas optional
Kosher salt and freshly cracked black pepper to taste

Instructions

Cook the Bacon: In a spacious Dutch oven or a sturdy pot, fry the diced bacon over medium heat until it turns crispy. Use a slotted spoon to remove the bacon and set it aside, retaining the bacon fat in the pot.
Brown the Beef: Season the beef chuck cubes with kosher salt and freshly cracked black pepper. In the same pot with the bacon fat, brown the beef in batches over medium-high heat, making sure not to overcrowd the pot. Sear each batch for 4-5 minutes, until all sides are browned.
Sauté the Vegetables: In the same pot, add the diced onion, chopped carrots, celery, and cabbage. Sauté for 5-7 minutes until the vegetables start to soften. Next, incorporate the minced garlic and tomato paste, cooking for an additional 2 minutes while stirring to mix thoroughly.
Add Flour and Liquids: Dust the vegetables with flour and mix thoroughly to ensure they’re evenly coated. Sauté for 1-2 minutes, then gradually add the Guinness stout, beef broth, and brewed coffee. Stir well to blend the ingredients, making sure to scrape up any caramelized bits stuck to the bottom of the pot.
Add Beef and Seasonings: Return the browned beef to the pot, along with the bay leaves and thyme sprigs. Cover the pot and let it simmer gently for 1 ½ to 2 hours, or until the beef is tender.
Add Potatoes and Peas: After the beef has simmered, add the halved baby potatoes to the stew. Continue to simmer for an additional 30 minutes, until the potatoes are fork-tender. If using, stir in the frozen peas during the last 10 minutes of cooking.
Adjust Seasoning and Serve: Once the stew is done, taste and adjust seasoning with more salt and pepper if necessary. Ladle the stew into bowls and top with the reserved crispy bacon. Serve warm with crusty bread or a side of mashed potatoes.

Keyword Guinness Beef Stew