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Irish Lentil Guinness Stew
Recipe by Chef Tom Fraker


6 strips Thick Cut Bacon, diced
2 lbs. Beef Chuck, cut into bite-size pieces
2 tablespoons All-Purpose Flour
2 teaspoons Garlic Salt
1/4 teaspoon Freshly Ground Pepper
3 (11 0z.) bottles Guinness Beer, divided use
2 Melissa’s Perfect Sweet Onions, rough chopped
3 large Carrots, cut into bite-sized pieces
2 stalks Celery, chopped small
1 lb. Melissa’s Dutch Yellow® Potatoes, halved
2 cups Beef Stock or Broth
4 tablespoons Tomato Paste
3 tablespoons Worcestershire
3 sprigs Fresh Thyme
3 Bay Leaves
1 Package Melissa’s Steamed Lentils

In a Dutch oven or large pot, cook the bacon until crispy.

Remove the bacon and set aside, reserving the bacon grease.

Toss the beef with the flour, garlic salt and pepper.

Heat the bacon grease up again and, working in batches, brown the beef on all sides. Add more olive oil if needed.

Remove the beef to a plate and set aside.

Deglaze the pot with 1 bottle of the beer, scraping the bits and pieces from the bottom.

Add the onion to the pan and sauté, about 5 minutes, to a semi-dark brown.

Next add the carrots and celery and cook for 2 minutes, stirring often.

Stir in the remaining ingredients, except for the lentils and bring to a boil.

Reduce the heat and simmer for 1 hour or until the meat is tender.

Stir in the lentils and simmer for 3 minutes longer.

Remove the bay leaves and serve with some crusty bread.

Makes about 8 servings.