Description
A hearty and rich Guinness Beef Stew featuring tender chunks of slow-cooked beef simmered with aromatic vegetables, smoky bacon, and a robust Guinness beer-infused sauce. This classic Irish-inspired stew is perfect for a comforting meal, paired wonderfully 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 Base
- 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)
Liquids and Seasonings
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or beef broth
Vegetables and Herbs
- 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 dry, then season evenly with salt and black pepper to enhance flavor.
- Brown the Beef: Heat olive oil in a heavy-based pot over high heat. Add the beef in batches to avoid overcrowding, browning well on all sides. Remove browned beef onto a plate and repeat until all beef is browned.
- Cook Aromatics: Reduce heat to medium. If the pot seems dry, add a bit more olive oil. Sauté minced garlic and chopped onions for about 3 minutes until they start to soften.
- Add Bacon and Vegetables: Stir in diced bacon and cook until browned and crisp. Then add carrot and celery pieces, cooking briefly to combine the flavors.
- Thicken Stew Base: Sprinkle flour over the mixture and stir continuously for 1 minute to cook out the raw taste and create a roux for thickening.
- Deglaze and Add Liquids: Pour in the Guinness beer, chicken broth (or beef broth), and tomato paste. Stir thoroughly to dissolve the flour completely and create a homogeneous sauce.
- Add Herbs and Return Beef: Add bay leaves and thyme sprigs, then return all the browned beef chunks along with their juices back into the pot. Ensure the liquid just covers the beef and vegetables.
- Simmer: Cover the pot and reduce 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 to simmer for 30 to 45 minutes more, allowing the sauce to thicken and intensify in flavor. The beef should be very tender and the sauce slightly reduced.
- Finish: Skim off any excess fat from the surface if desired. Adjust seasoning with salt and pepper to taste. Remove bay leaves and thyme sprigs before serving.
- Serve: Enjoy your Guinness stew hot, traditionally accompanied by creamy mashed potatoes for a satisfying meal.
Notes
- Use gluten-free flour if gluten sensitivity is a concern.
- For richer flavor, use beef broth instead of chicken stock.
- Allow the stew to rest for 15 minutes before serving to deepen the flavors.
- Can be made a day ahead; flavors improve after resting overnight.
- Serve with creamy mashed potatoes, crusty bread, or buttered noodles for best results.
