Description
A classic Irish Beef and Guinness Stew slow-cooked to tender perfection with rich flavors from Guinness beer, bacon, and aromatic herbs. This hearty dinner stew features chunks of beef simmered in a thickened savory sauce with carrots, celery, and signature Irish depth.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 2.5 lb beef chuck, boneless short rib, or 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
- 440 ml Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or broth
- 3 carrots, peeled and cut into 1.25 cm pieces
- 2 large celery stalks, cut into 2 cm pieces
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp dried thyme leaves)
Instructions
- Prepare Beef: Cut beef into 5cm chunks. Pat dry then season with salt and pepper evenly.
- Brown Beef: Heat olive oil in a heavy-based pot over high heat. Add beef in batches and brown thoroughly on all sides. Remove beef and set aside.
- Sauté Aromatics: Reduce heat to medium. Add more oil if pot is dry. Cook garlic and onion for 3 minutes until softened, then add bacon and cook until browned.
- Add Vegetables: Stir in carrots and celery, cooking briefly to combine flavors.
- Thicken Sauce: Sprinkle flour over vegetables and stir for 1 minute to cook off raw flour taste.
- Add Liquids and Herbs: Pour in Guinness beer, chicken stock, and stir in tomato paste. Mix well to dissolve flour evenly. Add bay leaves and thyme sprigs.
- Return Beef: Reintroduce browned beef with any accumulated juices. Ensure liquid just covers the beef.
- Slow Cook: Cover pot and reduce heat to a gentle simmer. Cook for 2 hours until beef is tender.
- Reduce Sauce: Remove lid and simmer uncovered for another 45 minutes until beef falls apart easily and sauce thickens.
- Finish: Skim off any excess fat from surface. Adjust seasoning with salt and pepper. Remove bay leaves and thyme before serving.
- Serve: Ladle stew hot, ideally with creamy mashed potatoes.
Notes
- Guinness beer is essential for the signature flavor; no good non-alcoholic substitute exists. For an alcohol-free option, replace Guinness with 2 cups water, 1 tbsp Worcestershire sauce, and 2 crumbled beef bouillon cubes to create a classic beef stew flavor.
- Alternate cooking methods: Oven bake at 160°C (320°F) covered for 2.5 hours, then uncovered for 30–45 minutes; Slow cooker on low for 8 hours after browning beef; Pressure cooker on high for 40 minutes.
- Flour thickens the sauce but avoid dusting beef before browning to prevent burnt flour taste.
- Chicken broth is recommended for a milder flavor that highlights Guinness, but beef broth is also suitable.
- Nutrition values do not reflect fat skimmed off during cooking for a more accurate health assessment.
