Description
This iconic Irish Beef and Guinness Stew is a hearty, slow-cooked dish perfect for a comforting dinner. Tender chunks of beef simmer in a rich sauce made with Guinness beer, bacon, and aromatic vegetables, creating deep, complex flavors. It is traditionally served with creamy mashed potatoes to soak up the delicious gravy.
Ingredients
Scale
Meat and Seasoning
- 2.5 lb beef chuck, boneless short rib or other slow-cooking beef, cut into 5 cm 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 1.25 cm thick pieces
- 2 large celery stalks, cut into 2 cm pieces
- 2 bay leaves
- 3 sprigs thyme or 1 tsp dried thyme leaves
Other Ingredients
- 2 tbsp olive oil
- 6 oz bacon, speck or pancetta, diced
- 3 tbsp all-purpose flour (use gluten-free flour if needed)
- 440 ml Guinness Beer
- 4 tbsp tomato paste
- 3 cups chicken stock or broth (can substitute beef broth)
Instructions
- Prepare the beef: Cut the beef into 5 cm chunks. Pat dry and sprinkle evenly with salt and pepper.
- Brown the beef: Heat olive oil in a heavy-based pot over high heat. Add beef in batches and brown well on all sides. Remove browned beef to a plate and repeat until all beef is browned.
- Sauté aromatics: Reduce heat to medium. If the pot looks dry, add a little more oil. Cook the minced garlic and chopped onions for about 3 minutes until softening.
- Add bacon and vegetables: Add diced bacon and cook until browned. Then stir in the carrots and celery pieces, cooking briefly to combine.
- Add flour: Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook off the raw flour taste.
- Add liquids and seasoning: Pour in the Guinness beer, chicken broth, and tomato paste. Stir well to dissolve the flour and mix all ingredients thoroughly. Add bay leaves and thyme.
- Simmer stew: Return the browned beef along with its juices to the pot. The liquid should just cover the ingredients. Cover the pot and reduce heat so it’s gently bubbling. Cook for 2 hours until the beef is tender.
- Reduce sauce: Remove the lid and simmer uncovered for 30 to 45 minutes until the sauce thickens and the beef is very tender and falling apart.
- Finish and serve: Skim off any excess fat from the surface if desired. Remove bay leaves and thyme sprigs. Adjust salt and pepper to taste. Serve hot with creamy mashed potatoes.
Notes
- Guinness beer is essential for the authentic flavor but not overtly alcoholic in the final dish. If avoiding alcohol, substitute Guinness with 2 cups water, 1 tbsp Worcestershire sauce, and 2 crumbled beef bouillon cubes for a classic stew flavor.
- Alternate cooking methods: bake covered at 160C (320F) for 2.5 hours then simmer uncovered for 30-45 minutes; slow cooker on low for 8 hours with 1 cup less broth; pressure cooker on high for 40 minutes.
- Flour thickens the stew without pre-coating the beef, preventing burnt flour taste.
- Chicken broth is preferred to keep the Guinness flavor prominent, but beef broth works well too.
- Nutrition per serving excludes mashed potatoes and may overstate fat content as it doesn’t account for skimmed fat.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 90 mg
