Description
This Guinness Beef Stew is a rich and hearty Irish-inspired dish made with tender chunks of beef slow-simmered in Guinness beer, bacon, vegetables, and aromatic herbs. The stew is thickened with a classic roux and cooked for several hours until the beef is melt-in-your-mouth tender, resulting in an intensely flavorful and comforting meal perfect for colder days.
Ingredients
Scale
Beef and Seasonings
- 2.5 lb / 1.25 kg beef chuck (boneless short rib or any other slow cooking beef, cut into 5cm/2″ chunks)
- 3/4 tsp salt
- 3/4 tsp black pepper
Cooking Fat and Aromatics
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 onions (brown, white or yellow), chopped
- 6 oz / 180g bacon, speck or pancetta, diced
Thickening and Liquids
- 3 tbsp all-purpose flour (use gluten-free flour if needed)
- 440ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or beef broth
Vegetables and Herbs
- 3 carrots, peeled and cut into 1.25 cm / 1/2″ thick pieces
- 2 large celery stalks, cut into 2cm / 1″ pieces
- 2 bay leaves
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
Instructions
- Prepare Beef: Cut the beef into 5cm (2″) chunks, pat dry to remove excess moisture, then season evenly with salt and black pepper to enhance the meat’s flavor.
- Browning the Beef: Heat olive oil in a heavy-based pot over high heat. Add the beef in batches to avoid overcrowding, searing and browning well on all sides. Remove the browned beef onto a plate and repeat until all the beef is browned to develop rich flavor and color.
- Cook Aromatics: Reduce heat to medium. If the pot is dry, add a bit more olive oil. Sauté minced garlic and chopped onions for about 3 minutes until they start to soften and become fragrant.
- Add Bacon and Vegetables: Stir in the diced bacon and cook until browned and crisp. Then add the carrot and celery pieces, cooking briefly to blend their flavors with the mixture.
- Thicken Stew Base: Sprinkle the flour over the mixture, stirring continuously for 1 minute to cook out the raw flour taste and create a roux that will thicken the stew.
- Deglaze and Add Liquids: Pour in the Guinness beer, chicken or beef broth, and tomato paste. Stir thoroughly to dissolve the flour completely, forming a smooth and homogeneous sauce base.
- Add Herbs and Return Beef: Add the bay leaves and thyme sprigs to the pot. Return all the browned beef chunks along with their juices into the pot, ensuring that the liquid just covers the beef and vegetables.
- Simmer: Cover the pot, reduce heat to maintain a gentle simmer, and cook for 2 hours until the beef becomes tender and begins to nearly fall apart.
- Reduce Sauce: Remove the lid and continue to simmer for an additional 30 to 45 minutes, allowing the sauce to thicken and intensify in flavor. The beef should be very tender and the sauce slightly reduced.
- Finish: Skim off any excess fat from the surface if desired. Adjust seasoning with salt and pepper to taste. Remove bay leaves and thyme sprigs before serving.
- Serve: Serve the Guinness stew hot, traditionally accompanied by creamy mashed potatoes for a satisfying and comforting meal.
Notes
- Use gluten-free flour if you require a gluten-free version.
- Choosing a rich beef broth will deepen the flavor of the stew.
- For best results, brown beef in batches to avoid steaming and ensure good caramelization.
- Leftover stew tastes even better the next day as flavors meld.
- You can substitute beef broth with chicken stock, but beef broth lends a richer flavor.
- Skimming excess fat helps make the stew lighter and cleaner in taste.
- This stew pairs excellently with mashed potatoes, crusty bread, or Irish soda bread.
