This Guinness beef stew combines tender beef chuck, crispy bacon, and dark Guinness beer for a deeply savory, umami-rich braise that deepens with slow cooking. The addition of coffee and tomato paste amplifies the beer's roasted notes.
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Use a sharp knife to slice beef chuck into 1 1/2-2" pieces. Pat beef with a paper towel to dry, then season liberally with salt and black pepper. Heat olive oil in a heavy bottomed pot (I love to use my dutch oven) over HIGH heat.
Add beef, in a single layer, to the pot and brown on all sides. Be careful, as the oil may spatter. Remove browned beef to a plate, then repeat with remaining beef.
Lower heat to MED, then add chopped onions and garlic. Season with salt, and cook until softened, about 3-4 minutes.
Add bacon pieces and cook until browned. Add flour and stir to combine well. Let floured mixture cook 1 minute to remove any raw flour taste.
Pour in Guinness beer and stir well to combine and loosen any browned bits from the bottom of the pot. Add tomato paste, chicken stock, carrots, celery, parsnip, bay leaves, thyme and coffee.
Return beef to the pot and stir. If needed, add enough water so that the beef and veggies are nearly fully covered.
Bring to a bubble, then reduce heat to LOW or so that it's simmering, cover, and simmer for 2 hours.
Remove lid, add potatoes and chopped prunes, stir, then simmer UNcovered another 30-40 minutes, until sauce has thickened to a loose gravy consistency, beef is incredibly tender and potatoes are fork tender.
If needed, skim residual fat off the surface. Taste, and adjust salt and pepper as needed. Remove bay leaves and serve.
Refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through.
Yes, but choose a dark stout or porter with similar roasted, malty notes. Lighter beers won't deliver the same depth. Guinness specifically contributes a creamy head and distinctive bitterness.
Simmer covered for 2–3 hours until beef is fork-tender. Check at 90 minutes; cooking time varies by heat level and beef cut size.
Yes. Browning the beef in batches develops a flavorful crust essential for depth. Don't skip this step.
Yes. Stews taste better after 1–2 days; refrigerate covered up to 4 days, or freeze up to 3 months. Reheat gently on stovetop or in oven at 325°F.
Coffee enhances the roasted, bitter notes in Guinness and beef, adding complexity without making the stew taste like coffee.
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