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Smoky Bacon Guinness Beef Stew with Pearl Onions
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Cutting Board

Ingredients
  

  • 1.5 lbs beef chuck, cut into 1-inch chunks
  • 6 slices bacon, chopped
  • 1 cup pearl onions, peeled
  • 2 carrots, sliced into rounds
  • 2 medium potatoes, cubed
  • 12 oz Guinness stout
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
  • Toss the beef chunks with flour, salt, and pepper. Brown the beef in the bacon drippings for 3-4 minutes per side, then transfer it to the slow cooker.
  • Add the pearl onions, carrots, potatoes, and garlic to the slow cooker. Stir in the tomato paste, smoked paprika, and thyme.
  • Pour the Guinness and beef broth over the ingredients. Add the cooked bacon and stir gently to combine.
  • Cover and cook on low for 7-8 hours until the beef is fork-tender. Taste and adjust salt if needed before serving.
  • Sprinkle with fresh parsley right before serving.

Notes

Brown the bacon well at the start so the smoky flavor has time to spread through the whole stew. If the gravy seems thin at the end, remove the lid for the last 30 minutes. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of broth.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Skillet, Cutting Board