Description
A rich and hearty Beef and Guinness Stew featuring tender chunks of slow-cooked beef, savory bacon, and a deep flavorful sauce made with iconic Irish Guinness beer. Perfectly cooked vegetables and aromatic herbs complement the robust flavors, making it an ideal comfort food served best with creamy mashed potatoes.
Ingredients
Units
Scale
Beef and Meat
- 2.5 lb / 1.25 kg beef chuck, boneless short rib or any other slow cooking beef (no bone), cut into 5cm/2" chunks
- 6 oz / 180g bacon, speck or pancetta, diced
- 3 garlic cloves, minced
Vegetables and Herbs
- 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 2cm / 1" pieces
- 2 bay leaves
- 3 sprigs thyme or 1 tsp dried thyme leaves
Liquids and Seasonings
- 2 tbsp olive oil
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 tbsp all-purpose/plain flour (use gluten-free flour for gluten-free option)
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or beef broth
Instructions
- Prepare the Beef: Cut the beef into 5cm/2″ chunks. Pat dry with paper towels and sprinkle evenly with salt and black pepper.
- Brown the Beef: Heat 2 tablespoons olive oil in a heavy-based pot over high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown the beef chunks well on all sides until a deep crust forms. Remove browned beef to a plate and repeat with remaining pieces.
- Sauté Aromatics and Bacon: Reduce heat to medium. If the pot looks dry, add a little more oil. Add minced garlic and chopped onions, cooking about 3 minutes until soft and translucent. Add diced bacon and cook until browned and fragrant.
- Add Vegetables: Stir in the carrots and celery pieces, cooking briefly to combine flavors.
- Incorporate Flour: Sprinkle 3 tablespoons of flour over the vegetables and stir continuously for 1 minute to cook off the raw flour taste and help thicken the stew.
- Add Liquids and Herbs: Pour in the Guinness beer, chicken stock, and stir in the tomato paste thoroughly to dissolve the flour and combine ingredients. Add bay leaves and thyme sprigs.
- Return Beef to Pot: Place the browned beef back into the pot along with any accumulated juices. The liquid should just cover the meat and vegetables.
- Simmer Slowly: Cover the pot with a lid, reduce heat so the stew bubbles gently, and cook for 2 hours until the beef starts becoming tender.
- Reduce Sauce: Remove the lid and continue to simmer for another 30 to 45 minutes, or until the beef is falling apart at a touch and the sauce has thickened to a rich consistency.
- Finish and Serve: Skim any excess fat from the surface if desired. Remove bay leaves and thyme sprigs. Adjust salt and pepper to taste. Serve hot, ideally with creamy mashed potatoes for a classic pairing.
Notes
- Guinness Beer is essential for authentic flavor; it adds richness without overpowering the dish. If avoiding alcohol, substitute with 2 cups water, 1 tbsp Worcestershire sauce, and 2 beef bouillon cubes for a classic stew taste.
- Alternate cooking methods: Oven baking at 160°C (320°F) covered for 2.5 hours plus 30-45 minutes uncovered to reduce sauce; Slow cooker on low for 8 hours (reduce broth by 1 cup); Pressure cooker on high for 40 minutes for tender beef.
- Flour is added after sautéing vegetables to avoid burning it on the beef and to control thickness of the sauce.
- Chicken broth is preferred for a milder flavor that allows the Guinness to shine, but beef broth works perfectly well.
- Nutrition values exclude mashed potatoes and may be overstated as fat skimmed off is not accounted for.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
