Guinness Beef Stew

Ingredients

Ingredients

•1 lb thick-cut bacon (chopped into ½-inch pieces)

•5 lbs beef chuck (cut into 1.5-inch cubes)

•½ cup all-purpose flour

•6 tbsp olive oil (divided, as needed)

•2 large onions (chopped)

•8 garlic cloves (minced)

•4 tbsp tomato paste

•4 cups Guinness Extra Stout

•6 cups beef broth

•2 tbsp Worcestershire sauce

•2 tbsp brown sugar

•4 bay leaves

•2 tbsp fresh thyme (or 2 tsp dried)

•2 tsp black pepper

•6 carrots (cut into 1-inch chunks)

•4 parsnips (cut into 1-inch chunks)

•4 small turnips (peeled, cut into 1-inch chunks)

•2 lbs Yukon Gold potatoes (halved or quartered)

•Salt to taste

Instructions

1. Preheat oven to 325°F (163°C).

2. Cook the bacon:

•In a large Dutch oven, cook bacon over medium heat until crispy (8–10 minutes). Remove with a slotted spoon and drain on paper towels. Reserve ¼ cup bacon fat (add olive oil if needed to reach ¼ cup total fat).

3. Brown the beef:

•Toss beef cubes in flour, shaking off excess.

•Heat reserved bacon fat (and olive oil if needed) in the Dutch oven over medium-high heat. Working in batches, brown beef on all sides (3–4 minutes per batch). Transfer to a plate.

4. Build the base:

•Add onions to the pot and sauté for 5 minutes until softened. Stir in garlic and tomato paste; cook 1 minute.

•Pour in Guinness, scraping browned bits from the pot. Simmer 5 minutes to reduce slightly.

•Add beef broth, Worcestershire sauce, brown sugar, bay leaves, thyme, pepper, and 2 tsp salt. Return beef to the pot, ensuring liquid nearly covers the meat.

5. Oven braise:

•Cover and bake for 1 hour 45 minutes.

6. Add vegetables and bacon:

•Stir in carrots, parsnips, turnips, potatoes, and reserved cooked bacon. Return to oven, uncovered, for 45–55 minutes until vegetables and beef are tender.

7. Finish and serve:

•Remove bay leaves. Adjust salt to taste (bacon adds saltiness, so taste first!). For thicker sauce, simmer on the stovetop for 5–10 minutes.