Description
This classic Irish Beef and Guinness Stew is a hearty and comforting dish featuring tender chunks of beef slow-cooked in a rich sauce made with Guinness beer. The beer adds a deep, complex flavor while vegetables and herbs enhance the stew's warmth. Perfect for a cozy dinner served with creamy mashed potatoes.
Ingredients
Units
Scale
Meat and Seasoning
- 2.5 lb beef chuck, boneless short rib or other slow cooking beef, cut into 5cm chunks
- 3/4 tsp salt
- 3/4 tsp black pepper
Vegetables and Aromatics
- 3 garlic cloves, minced
- 2 onions, chopped (brown, white or yellow)
- 3 carrots, peeled and cut into 1.25 cm thick slices
- 2 large celery stalks, cut into 2 cm pieces
- 2 bay leaves
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
Other Ingredients
- 2 tbsp olive oil
- 6 oz bacon, speck or pancetta, diced
- 3 tbsp all purpose flour
- 440 ml Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or broth
Instructions
- Prepare Beef: Cut beef into 5cm chunks and pat dry. Sprinkle with salt and pepper evenly.
- Brown the Beef: Heat olive oil in a heavy-based pot over high heat. Brown beef in batches until well seared on all sides. Remove browned beef and set aside.
- Sauté Aromatics: Reduce heat to medium. If pot looks dry, add a bit more oil. Cook minced garlic and chopped onions for about 3 minutes until softened.
- Cook Bacon and Vegetables: Add diced bacon to the pot and cook until browned. Stir in carrots and celery, cooking briefly to combine flavors.
- Add Flour: Sprinkle flour over the mixture and stir continuously for about 1 minute to cook out the raw flour taste.
- Deglaze and Add Liquids: Pour in Guinness beer, chicken stock, and tomato paste. Stir well to dissolve the flour and combine everything smoothly. Add bay leaves and thyme sprigs.
- Return Beef to Pot: Add browned beef along with any accumulated juices back into the pot. The liquid should just cover the ingredients.
- Simmer Covered: Cover pot and reduce heat to maintain a gentle bubbling. Cook for 2 hours until beef starts to become tender.
- Reduce Sauce: Remove lid and simmer uncovered for an additional 30 to 45 minutes until beef falls apart easily and the sauce thickens slightly.
- Final Touches: Skim off any excess fat from the surface. Adjust salt and pepper to taste. Remove bay leaves and thyme sprigs before serving.
- Serve: Serve the stew hot with creamy mashed potatoes for a comforting meal.
Notes
- Guinness beer is essential for the iconic flavor but if avoiding alcohol, substitute with 2 cups water, 1 tbsp Worcestershire sauce, and 2 crumbled beef bouillon cubes to mimic the savory richness.
- You can cook this stew alternatively in the oven at 160°C for 2 1/2 hours covered, then uncovered for 30-45 minutes to reduce sauce.
- For a slow cooker, reduce broth by 1 cup, bring mixture to simmer on stove, then transfer to slow cooker on low for 8 hours. Reduce sauce if needed by simmering uncovered.
- In a pressure cooker, cook on high for 40 minutes with the same preparation as slow cooker for a faster option.
- Flour is added after vegetables are cooked to prevent burning and to thicken the sauce evenly.
- Chicken broth is preferred as it lends a milder taste that allows the Guinness flavor to shine, but beef broth works well too.
- Nutrition values do not account for fat skimmed off the surface, so actual fat content may be lower.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
