Description
This hearty Beef and Guinness Stew is a classic Irish dish that combines tender slow-cooked beef with rich, deep flavors from Guinness beer and aromatic herbs. Perfect for a comforting meal, this stew simmers for hours until the beef is melt-in-your-mouth tender and the sauce is thick and flavorful. Serve it with creamy mashed potatoes for a satisfying traditional dinner.
Ingredients
Scale
Beef and Seasoning
- 2 tbsp olive oil
- 2.5 lb / 1.25 kg beef chuck (boneless short rib or any other slow cooking beef, no bone)
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 garlic cloves, minced
Vegetables and Bacon
- 2 onions, chopped (brown, white or yellow)
- 6 oz / 180 g bacon, speck or pancetta, diced
- 3 carrots, peeled and cut into 1.25 cm / 1/2″ thick pieces
- 2 large celery stalks, cut into 2 cm / 1″ pieces
Other Ingredients
- 3 tbsp all-purpose flour (Note: use gluten-free flour for GF option)
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or broth (or beef broth)
- 2 bay leaves
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
Instructions
- Prepare the Beef: Cut the beef into 5 cm / 2″ chunks. Pat dry with paper towels, then sprinkle evenly with salt and pepper to season.
- Brown the Beef: Heat olive oil in a heavy-based pot over high heat. Add the beef in batches so as not to overcrowd, browning all sides well. Remove the browned beef pieces onto a plate and repeat until all beef is browned.
- Sauté Aromatics and Bacon: Reduce heat to medium. If the pot looks dry, add a little more oil. Add minced garlic and chopped onions; cook for about 3 minutes until softened. Stir in the diced bacon and cook until browned.
- Add Vegetables and Flour: Stir in the carrots and celery pieces. Sprinkle the flour over and stir continuously for 1 minute to cook out the raw flour taste.
- Add Liquids and Herbs: Pour in the Guinness beer, chicken broth, and tomato paste. Stir thoroughly to dissolve the flour into the liquids. Add bay leaves and thyme sprigs to the pot.
- Simmer the Stew: Return the browned beef along with any juices back to the pot. The liquid should just cover the meat and vegetables. Cover the pot, reduce heat to a low simmer where just a gentle bubble forms, and cook for 2 hours, allowing the beef to become tender.
- Reduce Sauce: Remove the lid and continue to simmer for an additional 30 to 45 minutes, until the beef is falling apart and the sauce has thickened slightly.
- Finish and Serve: Skim off any excess fat from the surface if desired. Adjust seasoning with salt and pepper to taste. Remove the bay leaves and thyme sprigs before serving. Serve hot with creamy mashed potatoes for a traditional pairing.
Notes
- This stew requires slow cooking to develop deep flavors; patience is key.
- Guinness beer provides a rich, complex taste essential to this recipe.
- For gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Chicken stock can be replaced with beef broth for a more robust flavor.
- Leftovers taste even better the next day as flavors continue to meld.
- Serve with creamy mashed potatoes or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 497 g
- Calories: 646 kcal
- Sugar: 4.7 g
- Sodium: 1499 mg
- Fat: 29.1 g
- Saturated Fat: 9.2 g
- Unsaturated Fat: 19.9 g
- Trans Fat: 0 g
- Carbohydrates: 15.3 g
- Fiber: 2.1 g
- Protein: 72.2 g
- Cholesterol: 200 mg
