Description
This classic Irish Beef and Guinness Stew is a hearty and flavorful dish slow-cooked to tender perfection. With Guinness beer creating a rich, deep sauce combined with tender beef chuck, bacon, and vegetables, it's a comforting and satisfying meal ideal for dinner.
Ingredients
Scale
Meat and Seasoning
- 2.5 lb beef chuck, boneless short rib or any slow cooking beef, cut into 5cm chunks
- 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 bacon, speck or pancetta, diced
- 3 carrots, peeled and cut into 1.25 cm pieces
- 2 large celery stalks, cut into 2 cm pieces
Liquids and Thickener
- 2 tbsp olive oil
- 3 tbsp all purpose flour (use gluten free flour for GF option)
- 440 ml Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or broth (or beef broth as substitute)
Herbs and Spices
- 2 bay leaves
- 3 sprigs fresh thyme or 1 tsp dried thyme leaves
Instructions
- Prepare the beef: Pat the beef chunks dry and sprinkle with salt and pepper evenly.
- Brown the beef: Heat olive oil in a heavy-based pot over high heat. Brown the beef in batches until well browned on all sides. Remove and set aside on a plate.
- Cook aromatics and bacon: Lower heat to medium. If pot looks dry, add more oil. Cook garlic and onions for 3 minutes until soft, then add diced bacon and cook until browned.
- Add vegetables: Stir in carrot and celery pieces and cook briefly with the bacon and onions.
- Add flour: Sprinkle flour over the mixture and stir continuously for 1 minute to cook out the raw flour taste.
- Add liquids and herbs: Pour in Guinness beer, chicken stock, and tomato paste. Stir well to dissolve flour and create a smooth sauce. Add bay leaves and thyme sprigs.
- Return beef to pot: Place browned beef and any accumulated juices back into the pot. The liquid should just cover the beef.
- Simmer slowly: Cover and reduce heat to maintain a gentle simmer. Cook for 2 hours until beef is tender.
- Reduce sauce: Remove lid and continue to simmer for 30 to 45 minutes until beef pulls apart easily and sauce has thickened.
- Finalize stew: Skim off any surface fat if desired. Adjust seasoning with salt and pepper. Remove bay leaves and thyme stems before serving.
- Serve: Enjoy hot with creamy mashed potatoes for a traditional accompaniment.
Notes
- Guinness beer is essential for authentic flavor; it adds depth without a strong beer taste. Substitute with 2 cups water, 1 tbsp Worcestershire sauce, and 2 crumbled beef bouillon cubes if avoiding alcohol.
- Alternative cooking methods include oven baking at 160C/320F for 2.5 hours plus sauce reduction, slow cooker on low for 8 hours (reduce broth by 1 cup), or pressure cooker on high for 40 minutes.
- Flour is added to thicken the sauce during cooking rather than dusting the beef before browning to avoid burnt flour flavor.
- Chicken broth provides a milder flavor allowing Guinness to shine, but beef broth can also be used.
- Nutritional information excludes mashed potatoes and is slightly overstated because fat is skimmed off during cooking.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of stew without mashed potatoes)
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 95 mg
