Ingredients

2 tbsp olive oil

2.5 lb / 1.25 kg beef chuck, boneless short rib or 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 / 180g bacon, speck, or pancetta, diced

3 tbsp all-purpose flour (see Note 3 for gluten-free options)

440ml / 14.9 oz Guinness Beer (see Note 1)

4 tbsp tomato paste

3 cups (750 ml) chicken stock or broth (or beef broth, see Note 4)

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

Step 1: Cut the beef into 5 cm / 2″ chunks. Pat dry and sprinkle evenly with salt and pepper.

Step 2: Heat the olive oil in a heavy-based pot over high heat. Add the beef in batches, browning well on all sides. Remove browned beef onto a plate and repeat until all beef is browned.

Step 3: Lower the heat to medium. If the pot looks dry, add a little more oil.

Step 4: Add the minced garlic and chopped onions. Cook for about 3 minutes until softening, then add diced bacon.

Step 5: Cook until the bacon is browned, then stir in the carrot and celery pieces.

Step 6: Sprinkle the flour over the vegetables and stir for 1 minute to cook off the raw flour taste.

Step 7: Pour in the Guinness beer, chicken stock, and tomato paste. Stir well to dissolve the flour, then add bay leaves and thyme.

Step 8: Return the browned beef (and any accumulated juices) to the pot. The liquid should just cover the meat and vegetables.

Step 9: Cover the pot and reduce heat so it simmers gently. Cook for 2 hours until the beef is tender. Remove the lid and simmer for another 30 to 45 minutes until the beef falls apart easily and the sauce thickens slightly.

Step 10: Skim off any fat from the surface if desired. Taste and adjust seasoning with salt and pepper. Remove the bay leaves and thyme sprigs.

Step 11: Serve the stew hot with creamy mashed potatoes for a satisfying meal.

Tips & Variations

For a gluten-free stew, use a gluten-free flour blend instead of all-purpose flour and double-check that the Guinness used is gluten-free.

You can substitute beef stock for a richer flavor instead of chicken stock.

Add parsnips or mushrooms along with the carrots and celery for extra vegetables.

Use dried thyme if fresh is unavailable; just reduce quantity to about 1 teaspoon.

Brown the beef in batches to ensure it seals properly and develops a deep flavor.

FAQs

Can I use a different type of beer instead of Guinness?

Yes, you can substitute Guinness with another stout or a dark beer for a similar rich flavor. Avoid light beers as they will change the taste significantly.

How can I thicken the stew if it’s too runny?

If the stew is too thin, simmer it uncovered for longer to reduce the liquid. Alternatively, stir a slurry of flour or cornstarch mixed with cold water into the stew and cook until thickened.