Description
This hearty Beef and Guinness Stew features tender chunks of beef slowly cooked in a rich, savory sauce made with Guinness beer, bacon, and fragrant herbs. Perfect for a comforting meal, this traditional Irish-inspired stew melds robust flavors into a thick, flavorful gravy served best alongside creamy mashed potatoes.
Ingredients
Units
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
- 3 garlic cloves, minced
Vegetables and Aromatics
- 2 onions, chopped (brown, white or yellow)
- 3 carrots, peeled and cut into 1.25 cm / 1/2" thick pieces
- 2 large celery stalks, cut into 2 cm / 1" pieces
Others
- 2 tbsp olive oil
- 6 oz / 180g bacon, speck or pancetta, diced
- 3 tbsp all-purpose flour
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or broth (can substitute beef broth)
- 2 bay leaves
- 3 sprigs thyme or 1 tsp dried thyme leaves
Instructions
- Prepare Beef: Cut the beef into 5cm/2″ chunks. Pat dry then sprinkle evenly with salt and black pepper.
- Brown Beef: Heat 2 tbsp olive oil in a heavy-based pot over high heat. Add the beef in batches and brown well on all sides. Remove browned beef to a plate and repeat with all pieces.
- Sauté Aromatics: Lower heat to medium. If the pot looks dry, add a bit more oil. Add minced garlic and chopped onions, cooking for about 3 minutes until softening. Then stir in the diced bacon and cook until bacon is browned.
- Add Vegetables: Stir in the carrots and celery pieces, cooking briefly to combine.
- Add Flour: Sprinkle the flour over the mixture and stir constantly for 1 minute to cook off the raw flour taste.
- Deglaze and Build Sauce: Pour in the Guinness beer, chicken stock, and add the tomato paste. Mix well to dissolve the flour completely. Add bay leaves and thyme sprigs.
- Combine Beef and Simmer: Return all the browned beef and any accumulated juices to the pot. The liquid should just cover the beef. Cover and lower heat to maintain gentle bubbling. Cook for 2 hours until the beef is fairly tender.
- Reduce Sauce and Finish Cooking: Remove the lid and simmer uncovered for another 30 to 45 minutes until the beef is very tender and starting to fall apart, and the sauce has thickened slightly.
- Final Touches: Skim any excess fat off the surface if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme sprigs before serving.
- Serving Suggestion: Serve hot with creamy mashed potatoes for a classic comforting meal.
Notes
- Guinness beer is essential for the distinctive rich flavor. If alcohol consumption is a concern, substitute with 2 cups water, 1 tbsp Worcestershire sauce, and 2 crumbled beef bouillon cubes for a classic beef stew flavor.
- Alternative cooking methods include baking in the oven at 160C/320F for 2 1/2 hours (covered), then an additional 30-45 minutes uncovered to reduce the sauce; slow cooking on low for 8 hours after bringing to simmer on the stovetop; or pressure cooking on high for 40 minutes using large chuck pieces.
- Flour is added directly to the vegetables and bacon rather than dusting beef before browning to avoid burning and bitterness in the stew.
- Chicken broth provides a milder background flavor allowing the Guinness to shine through, but beef broth can be used as an alternative without losing the characteristic stew taste.
- Nutrition values exclude mashed potatoes and assume some fat skimming; actual values may vary based on preparation.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of recipe)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
