Meat & Game Soups & Stews

Guinness-Braised Beef with Pancetta

Slow-braised beef with crispy pancetta in a rich Guinness and mushroom sauce. Fork-tender meat with baby carrots that soak up all those lovely malty flavours.

4.8 (24 reviews)
By Ricky Robinson Updated February 25, 2025

Slow-cooked beef brings together the rich flavours of stout and pancetta in a way that makes this dish properly satisfying, especially when it's chilly outside. The cooking process is straightforward. You sear the meat to lock in those juices, crisp up the pancetta for that salty element, then let everything simmer together.

The kitchen fills with a gorgeous aroma as it cooks, making the waiting worthwhile.

The shallots and garlic add a sweet base, while the Guinness brings a distinctive malty depth that works brilliantly with beef. Baby carrots and mushrooms hold their shape but become tender and flavourful by soaking up the rich sauce. The wholegrain mustard adds a gentle heat, and the Worcestershire sauce gives everything a savoury boost.

Guinness-Braised Beef with Pancetta recipe image
Guinness-Braised Beef with Pancetta

It's not a complicated dish. Most of the cooking time is hands-off while everything bubbles away gently. You'll know it's ready when the beef falls apart at the touch of a fork and the sauce has thickened slightly. A sprinkle of fresh parsley at the end brightens everything up nicely.

This stew works well with whatever you fancy serving it with. You might go for creamy mashed potatoes to soak up the gravy, but it's just as good with pasta or even a chunk of crusty bread. It's even better the next day, so don't worry if you make too much. The flavours develop even more overnight in the fridge, making it a proper winter warmer that's worth the time it takes to cook.

Guinness-Braised Beef with Pancetta

Beef Carrots Mushrooms
Total Time 2 hrs 50 min
Servings 4 servings
Calories 520 cal
Protein 45g

Ingredients

Equipment Needed

  • Large Pot
  • Slotted Spoon

Instructions

  1. 1
    Season the beef chunks with salt and pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
  2. 2
    Add the pancetta to the pot and cook until crisp. Remove with a slotted spoon and set aside with the beef.
  3. 3
    Add another tablespoon of olive oil if needed, then toss in the shallots. Sauté for 3-4 minutes until golden, then add the garlic and tomato purée. Stir for another minute until fragrant.
  4. 4
    Pour in the Guinness, scraping up any browned bits from the bottom of the pot. Let the stout simmer for 2-3 minutes.
  5. 5
    Return the beef and pancetta to the pot. Add the thyme, bay leaf, Worcestershire sauce, and wholegrain mustard. Pour in the beef stock, ensuring the liquid covers the beef (add more if needed).
  6. 6
    Stir in the baby carrots and mushrooms. Bring the pot to a gentle simmer, then cover with a lid.
  7. 7
    Reduce the heat to low and braise for 2-2.5 hours, stirring occasionally. The beef should be fork-tender, and the sauce should be rich and slightly thickened.
  8. 8
    Taste and adjust the seasoning with salt and pepper as needed. Sprinkle generously with fresh parsley just before serving.
  9. 9
    Serve with mashed potatoes, rice, pasta or couscous.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Good to know

Tips &
Extras

Keep it fresh

Storage

Store in an airtight container in the fridge for up to 3 days. This stew tastes even better the next day as the flavours develop overnight. Reheat gently on the hob.

Plate it up

Serving Suggestions

Serve with creamy mashed potatoes, buttered pasta, or crusty bread to soak up the rich gravy.

Rate & Review

4.8 • 24 reviews

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