One Pot Wonders: Guinness Beef Stew

Now that we are all busy with school or work (or you’re just being plain lazy), it’s rather challenging to set aside hours being in the kitchen to prepare a lavish spread of a meal. We demand simple and comforting meals that don’t leave too many pots pans and dishes in the sink. Yeah I guess we’re just plain lazy.

One of my absolute favourite rainy day one pot meal is… *drumroll* Guinness Beef Stew! You basically chuck all the ingredients in the pot, let them simmer and infuse all their nutritious (yes that’s what I choose to believe) goodness to form the most fragrant and warm-you-in-the-heart pot of beef stew. It always amazes me how so much flavour could come out from such few ingredients.

Guinness Beef Stew

Guinness Beef Stew
(adapted from All Recipes)


6 slices bacon, cut into small pieces
800g boneless chuck, cut into 2-inch cubes (I get my beef from Mmmm)
4 cloves garlic, minced
2 cups baby carrots
1 (14-oz) can Guinness
2 cups beef stock
1/4 cup canned chopped tomatoes
4 sprigs fresh thyme
Salt and freshly ground black pepper to taste


1. Prepare a pot, the one you’d be using to cook the stew.

2. Cook and stir bacon in the pot over medium-high heat until bacon is browned and crisp. Turn off the heat and transfer bacon onto a place and reserve it for later.

3. Season beef chuck cubes with salt and black pepper. Turn heat to high and sear beef pieces in the hot bacon fat on both sides until browned, about 5 minutes. Add cooked bacon and garlic into the pot, mix. Then add carrots, Guinness, stock, tomatoes and thyme.

4. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.

5. Remove cover and let the stew cook for another 15 to 20 minutes, until slightly thickened. Remove and discard thyme sprigs and adjust salt and pepper to taste.

6. You can serve this stew with your choice of carbohydrates: pasta, mashed potatoes, rice, etc.

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