Kitchen notes · a little help before you start
Beef and Guinness Stew
Beef and Guinness Stew brings together beef chuck roast, onion, and bacon. The method calls for working in batches. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 180 min
- Total
- 190 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef · Pork
- Cuisine
- British & Irish
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Soups & stews
A few quick notes
1. Give yourself room for batches
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
2. Keep a bowl or plate nearby
Part of the food comes out of the pan before going back in later. Have somewhere ready to put it, and keep that handoff in the recipe’s order.
3. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Get to know the ingredients
Beef chuck roast
Look at how this ingredient comes into the method: Cut the beef into 5cm/2" chunks.
Onion
Look at how this ingredient comes into the method: Cook garlic and onion for 3 minutes until softening, then add bacon.
Bacon
Look at how this ingredient comes into the method: Cook garlic and onion for 3 minutes until softening, then add bacon.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 11 steps completeMake room for Beef and Guinness Stew
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve with creamy mashed potatoes!! Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Have the sauce liquid measured
Measure the liquid before starting this sauce step. That makes it easier to follow the stirring or whisking sequence while the flour mixture is in the pan.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
A few questions you might have
What should I get ready before starting?
Set out the pot. Read the first preparation step before you get going: Cut the beef into 5cm/2" chunks.
Which little step is worth remembering?
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
What check should I look for as it cooks?
Keep this part of the method in view: Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
Is there another preparation step to plan for?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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