The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours.
TIME & SERVINGS
PREP TIME:10 MIN
INGREDIENT
2 tbsp olive oil
2.5 lb / 1.25 kg beef chuck , boneless short rib or any other slow cooking beef (no bone)
/4 tsp each salt and black pepper
3 garlic cloves , minced
2 onions , chopped (brown, white or yellow)
6 oz / 180g bacon , speck or pancetta, diced
3 tbsp flour (all purpose/plain, Note 3 for GF)
440ml / 14.9 oz Guinness Beer (Note 1)
4 tbsp tomato paste
3 cups (750 ml) chicken stock/broth (or beef broth – Note 4)
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 sub with 1 tsp dried thyme leaves)
INSTRUCTIONS(STEPS)
- Cut the beef into 5cm/2″ chunks. Pat dry then sprinkle with salt and pepper.
- Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
- Lower heat to medium. If the pot is looking dry, add oil.
- Cook garlic and onion for 3 minutes until softening, then add bacon.
- Cook until bacon is browned, then stir through carrot and celery.
- Add flour, and stir for 1 minute to cook off the flour.
- Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
- Return beef into the pot (including any juices). Liquid level should just cover – see video or photos.
- Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
- Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with creamy mashed potatoes!!