Description
This hearty Guinness Beef Stew is a classic Irish-inspired dish featuring tender chunks of beef slow-cooked in rich Guinness beer with aromatic vegetables, bacon, and herbs. Perfect for a comforting meal, the stew boasts a thick, flavorful sauce that pairs deliciously with creamy mashed potatoes.
Ingredients
Scale
Beef and Seasoning
- 2.5 lb / 1.25 kg beef chuck (boneless short rib or any other slow cooking beef, cut into 5cm/2″ chunks)
- 3/4 tsp salt
- 3/4 tsp black pepper
Cooking Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 onions (brown, white or yellow), chopped
- 6 oz / 180g bacon, speck or pancetta, diced
- 3 tbsp all-purpose flour (use gluten-free flour if needed)
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or beef broth
- 3 carrots, peeled and cut into 1.25 cm / 1/2″ thick pieces
- 2 large celery stalks, cut into 2 cm / 1″ pieces
- 2 bay leaves
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
Instructions
- Prepare Beef: Cut the beef into 5cm (2″) chunks. Pat the pieces dry with paper towels and evenly season them with salt and black pepper to enhance the meat’s natural flavor.
- Brown the Beef: Heat olive oil in a heavy-based pot over high heat. Add the beef chunks in batches to avoid overcrowding, browning well on all sides. Remove each batch onto a plate once browned and continue until all beef is browned.
- Cook Aromatics: Reduce the heat to medium. If the pot appears dry, add a little more olive oil. Sauté the minced garlic and chopped onions for about 3 minutes until they soften and become fragrant.
- Add Bacon and Vegetables: Stir in the diced bacon and cook until it is browned and crisp. Then add the carrot and celery pieces, cooking briefly to meld the flavors.
- Thicken Stew Base: Sprinkle the all-purpose flour over the mixture and stir continuously for about 1 minute to cook off the raw flour taste. This creates a roux to thicken the stew later.
- Deglaze and Add Liquids: Pour in the Guinness beer, chicken stock or beef broth, and tomato paste. Stir well to dissolve the flour completely and create a smooth, even sauce base.
- Add Herbs and Return Beef: Add bay leaves and thyme sprigs to the pot. Return all the browned beef chunks and their juices back into the pot. Make sure the liquid just covers the beef and vegetables.
- Simmer: Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 2 hours until the beef becomes tender and nearly falls apart.
- Reduce Sauce: Remove the lid and continue simmering for another 30 to 45 minutes. This will thicken and intensify the flavors of the sauce. The beef should be very tender and the sauce should be slightly reduced.
- Finish: Skim off any excess fat from the surface if desired. Adjust the seasoning with additional salt and pepper to taste. Remove the bay leaves and thyme sprigs before serving.
- Serve: Serve the stew hot, traditionally accompanied by creamy mashed potatoes for a satisfying and comforting meal.
Notes
- Use gluten-free flour if you need this stew to be gluten-free.
- You can substitute beef broth with chicken stock if preferred, but beef broth provides a richer flavor.
- For best results, brown the beef in batches to avoid steaming and ensure a good crust.
- The stew can be made a day ahead; flavors improve after resting overnight.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 3 months.
- Skimming fat at the end helps reduce greasiness and makes the stew lighter.
