Description
A rich and hearty Beef and Guinness Stew featuring tender chunks of beef slow-cooked in a savory blend of Guinness beer, bacon, and aromatic vegetables. Perfectly thickened and seasoned, this classic Irish-inspired stew is deliciously comforting and best served with creamy mashed potatoes.
Ingredients
Scale
Meat and Seasoning
- 2.5 lb / 1.25 kg beef chuck, boneless short rib, or any other slow cooking beef (no bone), cut into 5cm/2″ chunks
- 3/4 tsp salt
- 3/4 tsp black pepper
- 2 tbsp olive oil
Vegetables and Aromatics
- 3 garlic cloves, minced
- 2 onions (brown, white, or yellow), chopped
- 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
For Thickening and Flavors
- 3 tbsp all purpose/plain flour (for gluten free, use gluten free flour)
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or beef broth
- 2 bay leaves
- 3 sprigs thyme, or 1 tsp dried thyme leaves
Instructions
- Prepare the beef: Cut the beef into 5cm/2″ chunks. Pat dry with paper towels to remove excess moisture, then sprinkle evenly with salt and black pepper to season.
- Brown the beef: Heat olive oil in a heavy-based pot over high heat. Add the beef in batches to avoid overcrowding. Brown well on all sides to develop flavor, then remove browned beef onto a plate. Repeat until all beef is browned.
- Sauté aromatics: Lower the heat to medium. If the pot looks dry, add a little more oil. Add minced garlic and chopped onions; cook for about 3 minutes until soft and fragrant.
- Cook the bacon and vegetables: Add the diced bacon to the pot and cook until it is browned and crispy. Stir through the carrot and celery pieces, allowing them to soften slightly.
- Add flour: 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.
- Incorporate liquids and seasonings: Gradually add the Guinness beer, chicken stock (or beef broth), and tomato paste to the pot, mixing well to dissolve the flour evenly. Add bay leaves and thyme sprigs.
- Return beef to pot: Place the browned beef chunks back into the pot along with any juices that collected on the plate. The liquid should just cover the beef and vegetables; adjust if needed.
- Simmer covered: Cover the pot with a lid, reduce heat to maintain a gentle simmer, and cook for 2 hours. The beef should become tender during this time.
- Reduce and thicken: Remove the lid and simmer for an additional 30 to 45 minutes or until the beef is very tender and falls apart easily. The sauce should reduce and thicken slightly.
- Finish and season: Skim off any fat from the surface if desired. Taste and adjust salt and pepper as needed. Remove the bay leaves and thyme sprigs before serving.
- Serve: Ladle the stew onto plates and serve hot with a side of creamy mashed potatoes for a comforting meal.
Notes
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
- If you prefer a stronger beef flavor, use beef broth instead of chicken stock.
- Beef chuck or boneless short ribs are ideal cuts for slow cooking; avoid lean tender cuts as they can dry out.
- Adjust the thickness of the stew by simmering longer to reduce the sauce, or add a slurry of flour and water if too thin.
- The stew can be made a day ahead as flavors deepen overnight; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Irish
Keywords: Beef stew, Guinness stew, Irish stew, slow cooked beef, comfort food, hearty stew, beef chuck recipes
