Guinness Beef Stew

Thick, hearty, and incredibly flavorful, this Guinness beef stew comes together easily in one pot.

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8 slices bacon cut into small pieces ▢2 ½ lb beef chuck boneless cut into 2 inch pieces ▢1 tablespoon Montreal Steak Spice ▢sea salt and pepper to taste ▢2 onions chopped ▢1 tablespoon garlic finely chopped ▢¼ cup tomato paste ▢3 medium carrots peeled and cubed ▢2 stalks celery chopped ▢¼ cup flour more if you want a thicker gravy ▢14.9 oz Guinness beer ▢3 cups chicken broth ▢3 sptings thyme fresh ▢2 bay leaves fresh or dried

Step 1

Get out your Dutch oven or heavy-bottom soup pot and place it on the stove over medium heat. Cook the bacon until it’s crispy then transfer it to a paper towel-lined plate. Keep 2 tablespoons of the bacon fat in the pot and get rid of the rest.

Step 2

Pat the beef cubes dry with a paper towel and then season on all sides with steak seasoning, salt, and pepper. Transfer them to the pot to lightly brown on all sides.

Step 3

After about 5 minutes of browning the beef, stir in the tomato paste, carrots, and celery. Continue cooking for 5-8 minutes, stirring occasionally.

Step 4

Sprinkle in the flour, and use a wooden spoon to stir for 1 minute. Finally, stir in the beef, and chicken broth. Add the thyme and bay leaves. Use the same wooden spoon to scrape off the browned bits at the bottom of the pot, incorporating all that extra flavor.

Step 5

Let the soup simmer for about 2 hours, stirring occasionally. Use a slotted spoon to remove any fat or foam that collects on the surface.

Step 6

Once the beef and carrots are tender, remove the sprigs of thyme and the bay leaves. Adjust the seasoning to taste. Serve over mashed potatoes and enjoy!


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