Description
This traditional Irish Beef and Guinness Stew is a rich and hearty dish featuring tender slow-cooked beef in a deeply flavorful Guinness beer-infused sauce. The combination of tender beef chuck, aromatic vegetables, and savory bacon creates a comforting meal perfect for dinner. The stew is thickened with flour and simmered to perfection, delivering a comforting and authentic Irish experience.
Ingredients
Units
Scale
Meat and Marinade
- 2.5 lb beef chuck, boneless, cut into 2-inch chunks
- 3/4 tsp salt
- 3/4 tsp black pepper
Vegetables and Aromatics
- 3 garlic cloves, minced
- 2 onions, chopped (brown, white, or yellow)
- 3 carrots, peeled and cut into 1/2 inch thick pieces
- 2 large celery stalks, cut into 1 inch pieces
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
- 2 bay leaves
Others
- 2 tbsp olive oil
- 6 oz bacon, speck, or pancetta, diced
- 3 tbsp all-purpose flour (use gluten-free flour for gluten free)
- 440 ml (14.9 oz) Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or broth (or beef broth)
Instructions
- Prepare the Beef: Cut the beef into 2-inch chunks. Pat the pieces dry and sprinkle evenly with salt and black pepper.
- Brown the Beef: Heat the olive oil in a heavy-based pot over high heat. Add the beef in batches, searing well on all sides to develop a deep brown crust. Remove browned beef onto a plate and repeat until all beef is browned.
- Sauté Aromatics and Bacon: Lower the heat to medium. If the pot is dry, add a little more oil. Add minced garlic and chopped onions, cooking for 3 minutes until soft. Add diced bacon and cook until browned.
- Add Vegetables: Stir in the carrot and celery pieces, cooking briefly to combine flavors.
- Thicken with Flour: Sprinkle the flour over the mixture and stir continuously for 1 minute to cook off the raw flour taste.
- Add Liquids and Herbs: Pour in the Guinness beer, chicken or beef broth, and add tomato paste. Mix well to dissolve the flour evenly. Add bay leaves and thyme sprigs.
- Simmer the Stew: Return the browned beef and any accumulated juices into the pot. The liquid should just cover the ingredients. Cover the pot and reduce heat so the stew bubbles gently. Cook for 2 hours until the beef is tender.
- Reduce the Sauce: Remove the lid and simmer for an additional 45 minutes, stirring occasionally, until the beef falls apart easily and the sauce thickens to a rich consistency.
- Finish and Serve: Skim off any fat from the surface if desired. Remove the bay leaves and thyme sprigs. Adjust seasoning with salt and pepper to taste. Serve the stew hot, ideally with creamy mashed potatoes.
Notes
- Guinness Beer gives the stew its distinctive rich flavor and cannot be substituted with a non-alcoholic ingredient. For a non-alcoholic version, replace Guinness with 2 cups water, 1 tbsp Worcestershire sauce, and 2 crumbled beef bouillon cubes.
- Alternative cooking methods include baking in the oven at 160°C (320°F) for 2 1/2 hours covered, then an additional 30-45 minutes uncovered to reduce the sauce.
- For slow cooker, reduce broth by 1 cup, then transfer all ingredients after simmering to the slow cooker and cook on low for 8 hours.
- Pressure cooker instructions: cook on high pressure for 40 minutes with batch searing first.
- For a thicker stew, flour is added to the vegetable and bacon mix before adding liquids instead of dusting beef before browning.
- Chicken broth is preferred to let Guinness flavor come through more subtly, but beef broth can be used as well.
- Nutrition values are slightly overstated as fat skimmed from the surface is not accounted for.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
