Beef and Beer Stew

An excellent hearty stew made with beef, beer and vegetables.  

Servings 4


  • 2-3 lb Beef chuck, cut into bite sized pieces
  • 2 Tablespoons Flour
  • 1/2 lb. (5-6 Pieces) Bacon, chopped
  • 1 large Bottle of dark beer, such as Guiness or any other stout
  • 2 Cups Beef broth
  • 1 Onion, chopped
  • 1/4 teaspoon Dried thyme 
  • 1 Bay leaf
  • 1 Tablespoon tomato paste
  • 3 large Carrots, cut into large pieces
  • 4 Yukon Gold potatoes, cut into bite sized pieces
  • Salt and pepper


  1. Preheat oven to 300°

  2. Sprinkle beef with flour and salt and pepper.  

  3. In a large dutch oven (heavy bottomed pot) with a lid, saute the bacon until crisp.  Remove to a plate.

  4. In the bacon grease add the beef in batches until browned.  Be sure and take your time-the browning makes a difference in the flavor.  Remove beef to plate with bacon. Add a couple Tablespoons of oil if the pan gets too try in between batches.

  5. Add the onions to the pot and saute until tender, about 5-7 minutes.

  6. Add back the beef and bacon to the onions.  Stir in the beer, stock, thyme, bay leaf and tomato paste. Bring the mixture to a simmer.  Cover and place in oven for 2 1/2 hours.  

  7. During the last hour of cooking add the carrots and potatoes. Taste for seasoning and serve warm with crusty bread and a beer.  

Recipe Notes

I like to buy tomato paste in tubes so I can use the amount I need and save the rest for a later date.  Most recipes only call for 1-2 Tablespoons but the cans are much bigger.  The tubes are able to close so you do not waste as much.