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Guinness Stew

with Lemongrass BBQ Sauce β†’

A Vietnamese-ish twist on the classic Guinness stew, bringing in lemongrass + fish sauce for some depth + umami

By Kim Pham

90 min
serves 4-5

How to Make


  • Dutch oven
  • cutting board
  • mixing bowl


Lemongrass BBQ Sauce

Lemongrass BBQ Sauce


  • 2 x Omsom Lemongrass BBQ Sauce
  • 1 Ib. pork belly, cut into 2” cubes
  • 1 Ib. beef chuck, cut into 2’’ cubes 
  • 1 large yellow onion, diced into 1” cubes 
  • 2 medium carrots, sliced into 1” rounds 
  • 1 cup celery, sliced into 1” pieces
  • 1 scallion, sliced thinly
  • 3 cups beef stock, unsalted 
  • 1 can (12 oz) Guinness stout, room temperature 
  • 2 tbsp. tomato paste
  • 4 bay leaves
  • 3 thyme sprigs, picked
  • 1 tbsp. neutral oil
  • 1 tbsp. butter
  • 2 tbsp. all purpose flour
  • Mashed or roasted potatoes (optional, for serving) 
  • Salt and pepper to taste

Serve with:

Mashed or roasted potatoes for a hearty meal!


Prep your protein!

  1. In a dutch oven, heat oil over medium heat and brown beef, adding a generous pinch of salt and cooking for approximately ~4 minutes, flipping so both sides of beef are browned. Turn off heat and remove beef, then set aside.

Let's get cooking!

  1. Lower the heat to medium-high, then add butter, onions, and pork belly. Cook for about ~4 minutes, until onions have softened.
  2. Add carrots, celery, and flour, then stir to cook for 3 minutes. Pour Guinness to deglaze the pot, scraping at the bottom with a wooden spoon. 
  3. After a minute, add in Omsom sauce, tomato paste, beef stock, and ½ tsp. salt, stirring to combine.
  4. Toss the beef back in (along with any juices), bay leaves, and thyme. Bring to a simmer and cover, letting the stew cook for ~1.5 hours, until the beef is tender. Stir often and scrape the bottom of the pan with a wooden spoon.
  5. Remove bay leaves, salt to taste, and serve over mashed potatoes. Garnish with scallions and enjoy!
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