Description
A hearty and rich Beef and Guinness Stew featuring tender chunks of beef slow-cooked in a flavorful sauce made with Guinness beer, bacon, vegetables, and herbs, perfect for a comforting meal served with creamy mashed potatoes.
Ingredients
Units
Scale
Meat and Seasoning
- 2.5 lb / 1.25 kg beef chuck, boneless short rib or any other slow cooking beef (no bone), cut into 5cm/2" 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 / 1/2″ thick pieces
- 2 large celery stalks, cut into 2 cm / 1" pieces
- 2 bay leaves
- 3 sprigs thyme (or substitute with 1 tsp dried thyme leaves)
Other Ingredients
- 2 tbsp olive oil
- 6 oz / 180 g bacon, speck or pancetta, diced
- 3 tbsp all-purpose/plain flour
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock/broth (or beef broth)
Instructions
- Prepare the Beef: Cut the beef into 5cm/2″ chunks. Pat dry with a paper towel then season evenly with salt and black pepper.
- Brown the Beef: Heat olive oil in a heavy-based pot over high heat. Add the beef in batches, making sure not to overcrowd, and brown well on all sides. Remove browned beef onto a plate and set aside. Repeat with all beef pieces.
- Sauté Aromatics and Bacon: Lower the heat to medium. Add a little more oil if the pot seems dry. Cook the minced garlic and chopped onions for about 3 minutes until softened. Add the diced bacon and cook until it is browned and rendered its fat.
- Add Vegetables: Stir in the carrot and celery pieces, cooking for a few minutes to start softening them.
- Incorporate Flour: Sprinkle the flour over the mixture and stir continuously for about 1 minute to cook off the raw flour taste and to begin thickening the sauce.
- Add Liquids and Seasonings: Pour in the Guinness beer, chicken stock, and add the tomato paste. Mix thoroughly to dissolve the flour completely and combine all ingredients. Add the bay leaves and thyme sprigs for flavor.
- Combine Beef with Sauce: Return the browned beef and any accumulated juices to the pot. Ensure the liquid just covers the beef pieces.
- Simmer the Stew: Cover the pot and reduce heat to maintain a gentle simmer. Cook gently for 2 hours, allowing the beef to become tender.
- Reduce the Sauce: Remove the lid and continue to simmer for another 30 to 45 minutes until the beef is very tender and the sauce has thickened and reduced slightly.
- Final Touches: Skim off any excess fat from the surface if desired. Adjust seasoning with salt and pepper to taste. Remove and discard the bay leaves and thyme sprigs.
- Serve: Serve hot with creamy mashed potatoes for a classic and comforting meal.
Notes
- Guinness Beer is a key flavor for the stew. If alcohol cannot be used, substitute Guinness with 2 cups water, 1 tbsp Worcestershire sauce, and 2 beef bouillon cubes crumbled to maintain flavor.
- Other cooking methods include baking in an oven at 160°C/320°F for 2½ hours covered, followed by 30–45 minutes uncovered to reduce the sauce; slow cooking on low for 8 hours after browning beef and sautéing aromatics; or pressure cooking on high for 40 minutes for quicker results.
- Flour is used to thicken the sauce. Adding it directly to the stew after sautéing aromatics prevents burnt flour flavor compared to dusting beef before browning.
- Chicken broth is preferred for a milder flavor that lets the Guinness character shine, but beef broth works well too.
- Nutrition facts exclude mashed potatoes and some fat skimmed from the stew, so values may be slightly overstated.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
