Description
This iconic Irish Beef and Guinness Stew is a rich and flavorful slow-cooked dish featuring tender beef chunks simmered in a deep, complex Guinness beer sauce. The combination of beef chuck, bacon, vegetables, and herbs creates a comforting, hearty meal perfect for dinner, traditionally served with creamy mashed potatoes.
Ingredients
Units
Scale
Meat and Seasonings
- 2.5 lb beef chuck, boneless short rib or any other slow cooking beef (no bone)
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 garlic cloves, minced
Vegetables and Bacon
- 2 onions, chopped (brown, white or yellow)
- 6 oz bacon, speck or pancetta, diced
- 3 carrots, peeled and cut into 1.25 cm / 1/2 inch thick pieces
- 2 large celery stalks, cut into 2 cm / 1 inch pieces
Liquids and Thickener
- 2 tbsp olive oil
- 3 tbsp flour (all purpose/plain; use gluten free flour for GF option)
- 440 ml Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or broth (beef broth can be used as alternative)
Herbs and Spices
- 2 bay leaves
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
Instructions
- Prepare the beef: Cut the beef into 5 cm (2 inch) chunks. Pat dry with paper towels and sprinkle evenly with salt and black pepper.
- Brown the beef: Heat olive oil in a heavy-based pot over high heat. In batches, add the beef chunks and brown well on all sides. Remove browned beef onto a plate and set aside. Repeat until all beef is browned.
- Sauté aromatics: Reduce heat to medium. Add more oil if the pot looks dry. Cook minced garlic and chopped onions for 3 minutes until soft and translucent, then add diced bacon. Cook until bacon is browned and aromatic.
- Add vegetables: Stir in the carrots and celery pieces. Cook for a minute to combine flavors.
- Thicken with flour: Sprinkle the flour over the mixture, stirring constantly for 1 minute to cook off the raw flour taste.
- Add liquids and herbs: Pour in the Guinness beer, chicken stock, and tomato paste. Stir well to dissolve flour and combine. Add bay leaves and thyme sprigs.
- Simmer the stew: Return the browned beef and any accumulated juices back into the pot. The liquid should just cover the meat and vegetables. Cover the pot and reduce heat so the stew bubbles gently. Cook for 2 hours until beef is tender.
- Reduce sauce: Remove the lid and simmer the stew uncovered for an additional 30 to 45 minutes. Continue until the beef falls apart easily and the sauce thickens slightly.
- Finish and serve: Skim off any fat from the surface if desired. Adjust seasoning with salt and pepper. Remove bay leaves and thyme sprigs. Serve hot with creamy mashed potatoes.
Notes
- Guinness Beer is the key ingredient for the rich flavor in the sauce; it cannot be fully substituted. For a non-alcoholic version, replace Guinness with 2 cups water, 1 tbsp Worcestershire sauce, and 2 crumbled beef bouillon cubes for a classic stew taste.
- Alternative cooking methods include oven (bake covered at 160°C / 320°F for 2.5 hours then simmer uncovered), slow cooker (cook on low for 8 hours after browning and simmering, reducing broth by 1 cup), and pressure cooker (cook on high pressure for 40 minutes).
- Flour is added to thicken the stew sauce and is stirred into the vegetables before adding liquids, rather than dusting beef beforehand to avoid burnt flour flavor.
- Chicken broth is preferred for a milder flavor that lets the Guinness shine, but beef broth is an acceptable substitute.
- Nutrition per serving excludes mashed potatoes and may overstate fat content since some fat is skimmed off during cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 110 mg
