This basic beef stew is good for the colder months. It takes a while to cook so requires some advanced planning, but most of that time the stew is just simmering and filling the area with warm smells. I used to make stew in the slow cooker so I could toss items into it in the morning and have things ready come dinner time, but I think this version has a little more hearty of a flavor.

This recipe provides more servings than I usually like to make, but that is due to the size of the beef chuck usually found for sale. It freezes and reheats well, though.


Prep: 10 minutes
Simmer / Wait: 120 - 150 minutes
Cook: 20 minutes
Total: 180 minutes (about 2 1/2 - 3 hours)


  • 4 slices of bacon (diced)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 - 3 pounds boneless beef chuck cut into 2-inch pieces (or stew meat)
  • 1 large onion (chopped - around 2 cups)
  • 2 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 1 can Guinness (or about 1 1/2 cup dark beer)
  • 1 cup beef stock or broth
  • 2 teaspoons Worcestershire sauce
  • 2 carrots (sliced - about 1 cup)
  • 2 stalks celery (sliced - about 1 cup)
  • 1 bay leaf
  • 4 sprigs fresh thyme (1/2 teaspoon dried)
  • 1 large potato (diced - about 2 cups)
  • 2 tablespoons parsley (chopped)


  • In a sealable bag combine flour, salt, pepper and beef cubes. Shake / squeeze until all pieces of meat are well coated and let rest.
  • Warm a 5-quart saucepan or Dutch oven on medium heat then add bacon. Stir and flip for about 5 minutes until lightly browned.
  • Add onions and cook about 5 minutes until translucent.
  • Add garlic and tomato paste. Stir for about a minute.
  • Add coated beef cubes along with any flour mixture in the bag and cook about 8 minutes until browned flipping occasionally.
  • Add beer and scrape the bottom of the pot to deglaze.
  • Add the beef stock, Worcestershire sauce, carrots, celery and bay leaf. Bring to a boil.
  • Cover, reduce heat to low and let simmer stirring occasionally until the beef is tender (about 1 1/2 - 2 hours).
  • Strip thyme leaves and add with potatoes to the pot. Bring the liquid back to a boil then cover and reduce heat to low and let simmer for 30 minutes.
  • Add parsley and add salt and/or pepper to taste.


  • Add more flour and / or tomato paste for a thicker broth.


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