Description
This hearty Beef and Guinness Stew is a classic comfort dish, featuring tender chunks of slow-cooked beef simmered in rich Guinness beer and savory aromatics. Enhanced with bacon, carrots, celery, and a blend of herbs, this stew offers a deeply flavorful, thick sauce perfect for serving alongside creamy mashed potatoes. Ideal for a cozy meal, it embodies traditional Irish flavors with a robust, satisfying finish.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 2.5 lb / 1.25 kg beef chuck (boneless short rib or any other slow cooking beef, no bone)
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 garlic cloves, minced
- 2 onions, chopped (brown, white, or yellow)
- 6 oz / 180g bacon (speck or pancetta), diced
- 3 tbsp all-purpose flour
- 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 the Beef: Cut the beef into 5 cm / 2″ chunks. Pat the pieces dry using paper towels, then season them evenly with salt and black pepper.
- Brown the Beef: Heat olive oil in a heavy-based pot over high heat. Add beef in batches, ensuring not to overcrowd the pot, and brown well on all sides to develop flavor. Remove browned beef onto a plate and repeat until all beef is browned.
- Adjust Heat and Oil: Lower the heat to medium. If the pot looks dry, add a little more olive oil to prevent ingredients from sticking.
- Sauté Aromatics: Add minced garlic and chopped onions to the pot. Cook for about 3 minutes until they start softening.
- Add Bacon and Vegetables: Stir in diced bacon and cook until browned. Then, add carrot and celery pieces, cooking for a few minutes to combine flavors.
- Incorporate Flour: Sprinkle the flour over the mixture and stir continuously for 1 minute to cook off the raw flour taste and start thickening the stew.
- Add Liquids and Seasonings: Pour in Guinness beer, chicken stock (or beef broth), and tomato paste. Stir well to dissolve the flour evenly. Add bay leaves and thyme sprigs for fragrance.
- Return Beef to Pot: Place the browned beef back into the pot along with any collected juices. The liquid should just cover the ingredients; adjust if necessary.
- Slow Cook the Stew: Cover the pot and reduce heat to maintain a gentle simmer. Cook for 2 hours until the beef becomes tender.
- Reduce Sauce: Remove the lid, increase the heat slightly, and simmer uncovered for an additional 30 to 45 minutes until the beef easily falls apart and the sauce has thickened.
- Final Touches: Skim off any excess fat from the surface if desired. Season stew with additional salt and pepper to taste. Remove bay leaves and thyme sprigs before serving.
- Serve: Dish out the stew hot, ideally paired with creamy mashed potatoes for a complete comforting meal.
Notes
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- You can substitute chicken stock with beef broth for a deeper beef flavor.
- For richer taste, consider using speck or pancetta as the bacon alternative.
- Make sure to brown the beef sufficiently to maximize flavor development.
- This stew tastes even better the next day as the flavors continue to meld.
- The Guinness beer adds a distinctive maltiness and slight bitterness that balances the richness of the meat.
- Skimming fat is optional but helps reduce greasiness for a cleaner finish.