Description
A hearty and comforting Beef and Guinness Stew slow-cooked to tender perfection. This classic Irish-inspired dish combines rich beef chuck with savory bacon, aromatic vegetables, and the deep flavors of Guinness beer, all simmered together to create a thick, flavorful stew perfect for a cozy meal.
Ingredients
Meat
- 2.5 lb / 1.25 kg beef chuck (boneless short rib or any other slow cooking beef, no bone)
Vegetables
- 3 garlic cloves, minced
- 2 onions (brown, white or yellow), chopped
- 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
- 2 tbsp olive oil
- 6 oz / 180 g bacon, speck or pancetta, diced
- 3 tbsp all purpose/plain flour (see Note 3 for gluten free option)
- 440 ml / 14.9 oz Guinness beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or broth (or beef broth as an alternative)
- 2 bay leaves
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
- 3/4 tsp salt
- 3/4 tsp black pepper
Instructions
- Prepare the Beef: Cut the beef into 5 cm / 2″ chunks. Pat the pieces dry and then sprinkle evenly with salt and black pepper to season the meat well.
- Brown the Beef: Heat the olive oil in a heavy based pot over high heat. Add the beef in batches, making sure not to overcrowd the pot, and brown all sides well. Remove the browned beef onto a plate and repeat with the remaining pieces.
- Sauté Aromatics: Lower the heat to medium. If the pot looks dry, add a little more oil. Cook the minced garlic and chopped onions for about 3 minutes until they soften slightly and become fragrant.
- Add Bacon: Stir in the diced bacon and cook until it turns browned and crispy, which will add a rich smoky depth to your stew.
- Cook Vegetables: Add the prepared carrots and celery pieces to the pot and stir well to combine them with the bacon and aromatics.
- Incorporate Flour: Sprinkle the flour over the ingredients and stir constantly for 1 minute to cook off the raw flour taste and to help thicken the stew later.
- Add Liquids and Herbs: Pour in the Guinness beer, chicken stock, and add the tomato paste. Stir everything thoroughly to ensure the flour is fully dissolved and there are no lumps. Add the bay leaves and thyme sprigs for aromatic flavor.
- Return Beef to Pot: Return the browned beef chunks along with any accumulated juices back into the pot. Make sure the liquid level just covers the ingredients—adjust if necessary.
- Simmer Stew: Cover the pot and reduce heat to maintain a gentle bubbling. Cook for 2 hours to allow the beef to become tender. Remove the lid and simmer uncovered for an additional 30 to 45 minutes until the beef falls apart easily and the sauce thickens to a rich consistency.
- Final Seasoning: Skim off any excess fat from the surface if desired. Adjust the seasoning with additional salt and pepper as needed. Remove and discard the bay leaves and thyme sprigs before serving.
- Serve: Serve the Beef and Guinness Stew hot with creamy mashed potatoes for a classic and satisfying meal.
Notes
- Note 1: The Guinness beer adds a distinct flavor and richness; avoid substituting with other beers for best results.
- Note 3: For a gluten-free version, use gluten-free flour or a cornstarch slurry instead of all-purpose flour to thicken the stew.
- Note 4: Chicken broth is used here for a lighter stock, but beef broth can also be used to enhance the beef flavor.
- You can adjust the thickness of the stew by simmering longer to reduce the liquid or adding more broth if too thick.
- Leftovers taste even better the next day as the flavors continue to meld.
- Prep Time: 20 minutes
- Cook Time: 2 hours 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Irish
