Instructions

1. Cook the Bacon

In a large Dutch oven or heavy pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Leave the bacon drippings in the pot.

2. Season & Brown the Beef

Season the beef with 1 teaspoon of the salt and ½ teaspoon black pepper.

Brown the beef in batches in the bacon drippings, adding a tablespoon of oil if needed. Do not crowd the pan.

Remove browned beef and drain briefly on paper towels.

3. Sauté the Onions, Celery & Garlic

If needed add a tablespoon or two of vegetable oil or olive oil to the pot to sauté the onions & garlic. Sauté the onions and celery until softened and lightly golden.

Add the garlic and cook about 30 seconds, just until fragrant.

4. Build the Stew

Return the bacon and beef to the pot.

Pour in the Guinness.

Stir together the tomato paste and flour, then add it to the pot, stirring well.

5. Add Liquids & Seasonings

Add the chicken stock, sugar, thyme sprigs, and bay leaves.

Bring to a gentle simmer, then reduce heat to low and cover.

6. Slow Simmer (This Is the Key)

Simmer low and slow for 2½ to 3 hours or maybe longer, stirring occasionally, until the beef is deeply tender.

This is where the Guinness does its work. You’re not rushing it or “chasing” the beer flavor. The alcohol gently cooks off over time, leaving behind a rich, savory depth that makes this stew so special.

7. Add Carrots

Once the beef is fork-tender, add the carrots.

Simmer uncovered for 30–45 minutes, until carrots are tender but not mushy.

8. Add Potatoes Last

Add the potatoes and cook 20–30 minutes, until fork-tender.

Taste and adjust salt and pepper as needed.

Remove thyme stems and bay leaves before serving.