Description
This hearty Beef and Guinness Stew combines tender chunks of slow-cooked beef with rich Guinness beer and savory vegetables, creating a deeply flavorful and comforting Irish-inspired dish perfect for chilly days.
Ingredients
Units
Scale
Meat and Seasoning
- 2.5 lb / 1.25 kg beef chuck, boneless short rib or any other slow cooking beef (no bone), cut into 5cm/2" chunks
- 3/4 tsp salt
- 3/4 tsp black pepper
Vegetables and Aromatics
- 3 garlic cloves, minced
- 2 onions, chopped (brown, white or yellow)
- 6 oz / 180g bacon, speck or pancetta, diced
- 3 carrots, peeled and cut into 1.25 cm / 1/2" thick pieces
- 2 large celery stalks, cut into 2cm / 1" pieces
- 2 bay leaves
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
Liquids and Thickener
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 440ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or broth (can substitute beef broth)
Instructions
- Prepare the beef: Cut the beef into 5cm/2″ chunks, pat dry, then sprinkle evenly with salt and black pepper to season the meat thoroughly.
- Brown the beef: Heat 2 tablespoons olive oil in a heavy based pot over high heat. Add the beef in batches, searing each piece until well browned on all sides. Remove browned beef to a plate and repeat until all beef is browned.
- Sauté aromatics and bacon: Lower heat to medium. If the pot looks dry, add a splash of oil. Add minced garlic and chopped onions, cooking for 3 minutes until softened. Then add the diced bacon and cook until it browns and releases its fat.
- Add vegetables: Stir in the carrot and celery pieces, mixing well with the aromatics and bacon.
- Incorporate flour: Sprinkle 3 tablespoons flour over the mixture. Stir continuously for 1 minute to remove the raw flour taste and help thicken the stew later.
- Add liquids and herbs: Pour in the Guinness beer, chicken stock, and tomato paste. Stir well to dissolve the flour completely and combine ingredients. Add bay leaves and thyme sprigs to infuse flavor.
- Return beef and simmer: Return all the browned beef and any juices on the plate back into the pot. The liquid should just cover the beef. Cover the pot and reduce heat to maintain a gentle simmer.
- Cook the stew: Let the stew cook gently for 2 hours until the beef is tender but not falling apart. Then remove the lid and simmer for an additional 30–45 minutes to thicken the sauce and let the beef become very tender.
- Finish and serve: Skim off any excess fat from the surface if desired. Remove bay leaves and thyme sprigs. Adjust seasoning with additional salt and pepper to taste. Serve hot with creamy mashed potatoes for a traditional Irish meal experience.
Notes
- Guinness Beer is essential for its rich, dark flavor. If alcohol cannot be consumed, substitute with 2 cups water, 1 tbsp Worcestershire sauce, and 2 beef bouillon cubes for a classic beef stew flavor.
- Alternative cooking methods include baking covered at 160C/320F for 2.5 hours followed by uncovered simmering to reduce sauce; slow cooker on low for 8 hours (reduce broth by 1 cup first); or pressure cooker on high for 40 minutes.
- The flour is added after sautéing vegetables to thicken the stew without burning, ensuring a silky sauce.
- Chicken broth is preferred for a mild flavor allowing Guinness to shine, but beef broth can be used.
- Nutrition estimates do not account for fat skimmed from the surface, so actual fat content may be lower.
Nutrition
- Serving Size: 1/6 of recipe (approximately 350 g)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
