Description
This classic Irish Beef and Guinness Stew is a rich, flavorful dish that combines tender beef chunks simmered slowly in a hearty sauce made with Guinness beer, vegetables, and herbs. Perfect for a comforting dinner, the Guinness adds a depth of flavor that creates a beautifully complex sauce without an overpowering beer taste. Serve with creamy mashed potatoes for a traditional Irish meal.
Ingredients
Units
Scale
Main Ingredients
- 2 tbsp olive oil
- 2.5 lb beef chuck, boneless short rib or any other slow cooking beef, cut into 5cm chunks
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 garlic cloves, minced
- 2 onions, chopped (brown, white or yellow)
- 6 oz bacon, speck or pancetta, diced
- 3 tbsp all purpose flour (use gluten free flour for gluten free option)
- 440 ml Guinness Beer
- 4 tbsp tomato paste
- 3 cups chicken stock or broth (can use beef broth as alternative)
- 3 carrots, peeled and cut into 1.25 cm thick pieces
- 2 large celery stalks, cut into 2 cm pieces
- 2 bay leaves
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
Instructions
- Prepare Beef: Cut the beef into 5cm chunks, pat dry, season evenly with salt and pepper.
- Brown the Beef: Heat olive oil in a heavy based pot over high heat. Brown the beef in batches until well browned on all sides. Remove beef onto a plate and repeat until all beef is browned.
- Sauté Aromatics and Bacon: Lower heat to medium. If pot is dry, add a little more oil. Cook minced garlic and onions for 3 minutes until softening. Add bacon and cook until browned.
- Add Vegetables: Stir in carrots and celery and cook briefly to combine.
- Thicken with Flour: Sprinkle flour over ingredients and stir continuously for 1 minute to cook off raw flour taste.
- Add Liquids and Herbs: Pour in Guinness beer, chicken stock, and stir in tomato paste until flour dissolves. Add bay leaves and thyme sprigs.
- Simmer Beef: Return beef and any accumulated juices to the pot. Ensure liquid just covers the meat. Cover pot, reduce heat to a gentle simmer, and cook for 2 hours until beef is very tender.
- Reduce Sauce: Remove lid and simmer uncovered for 30 to 45 minutes until beef is falling apart and sauce thickens slightly.
- Final Touches: Skim off any excess fat from the surface if desired. Remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper to taste.
- Serve: Serve hot with creamy mashed potatoes for a traditional experience.
Notes
- Guinness Beer is essential for the authentic flavor; substitute with 2 cups water, 1 tbsp Worcestershire sauce, and 2 crumbled beef bouillon cubes if avoiding alcohol.
- Alternative cooking methods include baking covered at 160C for 2 1/2 hours plus 30-45 minutes uncovered to reduce sauce; slow cooker on low for 8 hours with 1 cup less broth; 40 minutes high pressure cooker as described.
- Flour is added to thicken sauce; avoid dusting beef prior to browning to prevent burnt flour taste.
- Chicken broth is used for a milder flavor allowing Guinness to shine; beef broth can be used as substitute.
- Nutrition values exclude mashed potatoes and do not account for fat skimmed from surface, so actual intake may be slightly lower in fat and calories.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
