Description
This classic Irish Beef and Guinness Stew is a hearty, slow-cooked dish packed with tender chunks of beef simmered in rich Guinness beer and savory vegetables. Perfect for cozy dinners, this stew features layers of deep, complex flavors created by a blend of bacon, garlic, onions, and herbs, resulting in a comforting and satisfying meal served best with creamy mashed potatoes.
Ingredients
Scale
Meat and Seasoning
- 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 / 180 g 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 Thickening
- 3 tbsp all purpose flour (Note: can substitute with gluten free flour if needed)
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or broth (can substitute beef broth)
Herbs and Seasoning
- 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 with paper towels to ensure a good sear, then season evenly with salt and black pepper.
- Brown the Beef: Heat olive oil in a heavy-based pot over high heat. Working in batches to avoid overcrowding, add beef chunks and brown well on all sides until a rich crust forms. Remove browned beef to a plate and repeat with remaining meat.
- Sauté Aromatics and Bacon: Lower heat to medium. If the pot looks dry, add a little more oil. Add minced garlic and chopped onions to the pot and cook for about 3 minutes until softened. Then add diced bacon and cook until it becomes browned and fragrant.
- Add Vegetables: Stir in the cut carrots and celery, coating them with the flavors in the pot.
- Add Flour: Sprinkle flour over the vegetables and stir well. Cook for 1 minute, stirring constantly to cook off the raw flour taste and begin to thicken the stew.
- Add Liquids and Seasonings: Pour in the Guinness beer, chicken stock, and mix in the tomato paste. Stir thoroughly to ensure the flour dissolves completely and the mixture is smooth. Add the bay leaves and thyme sprigs.
- Return Beef and Simmer: Return the browned beef and any accumulated juices back into the pot. The liquid should just cover the ingredients. Cover the pot with a lid and reduce heat to maintain a gentle simmer. Cook for 2 hours, allowing the beef to become tender and absorb flavors.
- Reduce and Thicken Sauce: Remove the lid and continue simmering for an additional 30 to 45 minutes. The beef should begin to fall apart easily and the sauce will reduce and thicken slightly to a rich consistency.
- Final Adjustments: Skim off any excess fat from the surface if desired. Taste and adjust seasoning with salt and pepper. Remove the bay leaves and thyme sprigs before serving.
- Serve: Serve the stew hot, ideally accompanied by creamy mashed potatoes to complement the rich sauce and tender beef.
Notes
- The iconic Irish Beef and Guinness Stew requires slow cooking for deep flavor development and tender meat—patience is key!
- Guinness beer is the secret ingredient that lends the stew its characteristic robust and complex flavor.
- For a gluten-free version, replace all-purpose flour with a gluten-free alternative.
- You can substitute chicken stock with beef broth for a richer meat flavor if preferred.
- Skimming excess fat before serving helps reduce grease and results in a cleaner-tasting sauce.
- This stew pairs beautifully with creamy mashed potatoes but also works well with crusty bread or buttered noodles.
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
