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.
Ingredients
Scale
- 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 / 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
- 3 tbsp all purpose flour
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or broth
- 2 bay leaves
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
Instructions
- 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.
- 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.
- 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.
- Stir in the cut carrots and celery, coating them with the flavors in the pot.
- 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.
- 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 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.
- 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.
- 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 the stew hot, ideally accompanied by creamy mashed potatoes to complement the rich sauce and tender beef.
Notes
- Can substitute all-purpose flour with gluten-free flour if needed.
- Prep Time: 20 minutes
- Cook Time: 2 hours 50 minutes
- Category: Main Course
- Method: Slow Cook
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 646
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 29.1 g
- Saturated Fat: 10 g
- Unsaturated Fat: 19.1 g
- Trans Fat: 0 g
- Carbohydrates: 15.3 g
- Fiber: 2 g
- Protein: 72.2 g
- Cholesterol: 100 mg