Description
This hearty Beef and Guinness Stew is a classic Irish comfort dish, featuring tender slow-cooked beef chunks simmered in rich Guinness beer and aromatic herbs. The stew is enhanced with bacon, garlic, onions, and root vegetables, resulting in a deeply flavorful and satisfying meal perfect for cozy dinners.
Ingredients
Scale
Meat and Seasonings
- 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
Vegetables and Bacon
- 2 onions, chopped (brown, white, or yellow)
- 6 oz / 180g bacon (speck or pancetta), diced
- 3 carrots, peeled and cut into 1.25 cm / 1/2″ thick pieces
- 2 large celery stalks, cut into 2 cm / 1″ pieces
Liquids and Thickeners
- 3 tbsp flour (all purpose/plain)
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock/broth (or beef broth)
Herbs and Spices
- 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 dry then sprinkle evenly with salt and black pepper to season the meat thoroughly.
- Brown the beef: Heat olive oil in a heavy-based pot over high heat. Add the beef in batches, ensuring you don’t overcrowd the pan, and brown the pieces well on all sides. Remove the browned beef onto a plate and repeat with the remaining meat. This step enhances flavor through caramelization.
- Sauté aromatics and bacon: Lower the heat to medium. If the pot seems dry, add a little more oil. Add minced garlic and chopped onions to the pot and cook for about 3 minutes until they soften. Then add the diced bacon and cook until it is browned and slightly crisp.
- Add vegetables and flour: Stir in the carrot and celery pieces with the bacon and onions. Sprinkle the flour over the mixture and stir constantly for 1 minute to cook off the raw flour taste and help thicken the stew later.
- Deglaze and build the stew base: Pour in the Guinness beer, chicken stock/broth, and add the tomato paste. Mix thoroughly to ensure the flour dissolves fully, preventing lumps. Add bay leaves and thyme sprigs for aromatic flavor.
- Combine and simmer: Return the browned beef along with any accumulated juices back into the pot. The liquid should just cover the ingredients. Cover the pot, reduce heat so it bubbles gently, and cook for 2 hours, allowing the beef to become very tender.
- Reduce and finish cooking: Remove the lid and continue to simmer the stew uncovered for an additional 30 to 45 minutes. The beef should start falling apart easily, and the sauce will reduce and thicken slightly, concentrating the flavors.
- Final touches: Skim off any excess fat from the surface if desired. Remove the bay leaves and thyme sprigs. Adjust seasoning with additional salt and pepper to taste. Serve hot with creamy mashed potatoes for a perfect meal.
Notes
- The iconic Irish Beef and Guinness Stew is easy to make but requires patience for slow cooking to develop rich flavors.
- Guinness beer is the secret ingredient that adds deep, complex flavor and richness to the sauce.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour alternative.
- Chicken stock can be substituted with beef broth for a more robust beef flavor.
- Serving with creamy mashed potatoes complements the stew perfectly and balances the bold flavors.
Nutrition
- Serving Size: 497 g
- Calories: 646 kcal
- Sugar: 4.7 g
- Sodium: 1499 mg
- Fat: 29.1 g
- Saturated Fat: 9.2 g
- Unsaturated Fat: 19.9 g
- Trans Fat: 0 g
- Carbohydrates: 15.3 g
- Fiber: 2.1 g
- Protein: 72.2 g
- Cholesterol: 200 mg
