Guinness Beef Stew


  • 5 slices bacon 1.5-2 lbs. boneless beef chuck, cut into 1″ pieces Salt and pepper
  • 2 onions, chopped
  • 3 large carrots, peeled and chopped
  • 4 cloves of garlic, minced
  • 1 can Guinness (about 15 oz)
  • 1 tablespoon Worcestershire
  • 1 1/2 teaspoons dried thyme
  • 1 bay leaf
  • 2 cups beef broth
  • 3 tablespoons tomato paste

*I made this recipe using the stove-top safe insert of my crockpot. I’ll give directions for cooking without the stove-top safe insert, but if you have that particular crockpot, then just cook everything in the insert on your stove-top.



  • Add the bacon to a large saute pan, and cook until browned. Remove the bacon to a plate, and set aside.
  • Add the beef to the pan in batches, browning it in the bacon grease. Cook the beef pieces for 2-3 minutes per side, just enough to create a nice, brown crust. Remove the meat as it is browned to the plate with the bacon.
  • When all of the meat is browned, add the carrots and the onions to the pan. Cook for 5-10 minutes, until the onions are softened and browned. Add the garlic, and cook for an additional minute.
  • Pour the Guinness into the pan, scraping the browned bits from the bottom of the pan with a spoon.
  • At this point, transfer everything to your crockpot. Add the Worcestershire, thyme, bay, beef broth, and tomato paste. Sprinkle in some salt and pepper, and mix to combine.
  • Cook on low for 8 hours.