Description
Classic Irish Beef and Guinness Stew features tender chunks of slow-cooked beef in a rich, flavorful sauce made with Guinness beer, vegetables, and herbs. Perfect for a comforting dinner, this stew offers deep complex flavors from the beer and slow cooking, creating a hearty and satisfying meal best served with creamy mashed potatoes.
Ingredients
Scale
Beef and Seasoning
- 2.5 lb beef chuck, boneless short rib or similar slow cooking beef, cut into 5cm chunks
- 3/4 tsp salt
- 3/4 tsp black pepper
Aromatics and Vegetables
- 3 garlic cloves, minced
- 2 onions, chopped (brown, white or yellow)
- 6 oz bacon, speck or pancetta, diced
- 3 carrots, peeled and cut into 1.25 cm thick pieces
- 2 large celery stalks, cut into 2 cm pieces
Liquids and Thickeners
- 2 tbsp olive oil
- 3 tbsp all-purpose flour (use gluten-free flour as substitute for gluten free)
- 440 ml Guinness beer
- 3 cups (750 ml) chicken stock or beef broth
- 4 tbsp tomato paste
Herbs and Spices
- 2 bay leaves
- 3 sprigs thyme or 1 tsp dried thyme leaves
Instructions
- Prepare Beef: Cut beef into 5 cm chunks, pat dry and season with salt and black pepper evenly.
- Brown Beef: Heat olive oil in a heavy-based pot over high heat. In batches, add beef and brown thoroughly on all sides, then remove and set aside.
- Cook Aromatics: Lower heat to medium. Add garlic and onion; cook for 3 minutes until softened. Add diced bacon and cook until browned.
- Add Vegetables: Stir in carrots and celery with the bacon mixture and cook briefly.
- Incorporate Flour: Sprinkle flour over the vegetables and stir for 1 minute to eliminate raw flour taste.
- Add Liquids and Herbs: Pour in Guinness beer, chicken broth, and stir in tomato paste until well combined. Add bay leaves and thyme sprigs.
- Combine Beef: Return browned beef along with its juices to the pot. Ensure liquid just covers the beef.
- Simmer Slowly: Cover the pot and reduce heat to maintain a gentle bubble. Cook for 2 hours until beef is tender.
- Reduce Sauce: Uncover and simmer for an additional 30 to 45 minutes until beef falls apart easily and sauce thickens.
- Finish and Serve: Skim fat from the surface if desired, remove bay leaves and thyme, adjust seasoning with salt and pepper. Serve hot with creamy mashed potatoes.
Notes
- Guinness beer provides the signature Irish flavor and depth; if avoiding alcohol, substitute with 2 cups water, 1 tbsp Worcestershire sauce, and 2 crumbled beef bouillon cubes, though it will not replicate the unique Guinness taste.
- Alternate cooking methods include baking covered at 160°C (320°F) for 2 1/2 hours plus 30-45 minutes sauce reduction, slow cooking on low for 8 hours (reduce broth by 1 cup), or pressure cooking on high for 40 minutes.
- Flour is added to thicken the sauce; avoid dusting beef with flour before browning to prevent burnt flour taste.
- Using chicken broth allows the Guinness flavor to shine more prominently, but beef broth works equally well.
- Nutrition info excludes mashed potatoes and may be slightly overstated as fat skimmed from the surface is not accounted for.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 110 mg
