Hearty Beef and Guinness Stew Recipe
Beef and Guinness Stew
Beef and Guinness Stew is a hearty dish that’s perfect for cozy evenings. This delicious recipe blends tender beef with a rich, flavorful sauce made from Guinness beer, vegetables, and aromatic herbs. It’s ideal for family dinners or serving guests when you want to impress.
Why Make This Recipe
This stew is comforting and satisfying, making it a favorite for many. The robust flavors of the Guinness beer elevate the taste and add depth to the dish. It’s also incredibly easy to prepare, requiring simple ingredients that you might already have at home. Moreover, the long cooking time means the flavors get to mingle beautifully, resulting in a meal that’s bursting with taste. If you enjoy warming, home-cooked meals, this recipe is a great choice!
How to Make Beef and Guinness Stew
Making Beef and Guinness Stew is straightforward. Here’s how to do it step by step:
Ingredients:
- 2 tbsp olive oil
- 2.5 lb / 1.25 kg beef chuck (or another slow-cooking beef)
- 3/4 tsp each salt and black pepper
- 3 garlic cloves, minced
- 2 onions, chopped (brown, white, or yellow)
- 6 oz / 180g bacon, diced
- 3 tbsp all-purpose flour
- 440ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or beef broth
- 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 substitute with 1 tsp dried thyme leaves)
Directions:
- 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 a plate and repeat with remaining beef.
- Lower heat to medium. If the pot is looking dry, add more oil.
- Cook garlic and onion for 3 minutes until they soften, then add the bacon.
- Cook until the bacon is browned, then stir in the carrot and celery.
- Add flour, and stir for 1 minute to cook off the flour.
- Pour in the Guinness, chicken broth/stock, and tomato paste. Mix well to ensure the flour dissolves properly. Add bay leaves and thyme.
- Return the beef to the pot (including any juices). The liquid level should just cover the beef.
- Cover, lower the heat so it’s bubbling gently. Cook for 2 hours until the beef is tender. Remove the lid and simmer for an additional 30-45 minutes until the beef falls apart and the sauce has thickened.
- Skim off any fat on the surface if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with creamy mashed potatoes!
How to Serve Beef and Guinness Stew
This stew is best served hot, ladled into bowls, and accompanied by creamy mashed potatoes or crusty bread. A sprinkle of fresh parsley can add a nice touch to the presentation.
How to Store Beef and Guinness Stew
Leftover Beef and Guinness Stew can be stored in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, transfer it to a freezer-safe container and it can be frozen for up to 3 months.
Tips to Make Beef and Guinness Stew
- For deeper flavors, you can marinate the beef overnight in the Guinness.
- If you want extra vegetables, feel free to add potatoes or parsnips.
- Adjust the thickness of the stew by adding more or less broth according to your preference.
Variation
You can make a version of this stew by using lamb instead of beef or by using dark stout beers instead of Guinness for a different flavor profile.
FAQs
-
Can I use a different type of beer?
Yes, you can use other types of stout or dark beers. Just be aware that this might change the flavor slightly. -
Is this stew gluten-free?
If you use gluten-free flour and ensure your beer is gluten-free, then yes, this can be a gluten-free recipe. -
How long does it take to cook?
The cooking process takes around 2.5 to 3 hours, including the simmering time for the meat.
Enjoy cooking this delightful Beef and Guinness Stew! It’s the perfect dish for any occasion, bringing warmth and comfort to your table.
Beef and Guinness Stew
Ingredients
Main Ingredients
- 2 tbsp olive oil For browning the beef
- 2.5 lb beef chuck Or another slow-cooking beef
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 cloves garlic, minced
- 2 onions chopped Brown, white, or yellow
- 6 oz bacon, diced
- 3 tbsp all-purpose flour
- 440 ml Guinness Beer
- 4 tbsp tomato paste
- 3 cups chicken stock or beef broth
- 3 carrots peeled and cut into 1.25 cm / 1/2" thick pieces
- 2 large celery stalks, cut into 2cm / 1" pieces
- 2 leaves bay leaves
- 3 sprigs thyme Or substitute with 1 tsp dried thyme leaves
Instructions
Preparation
- 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 a plate and repeat with remaining beef.
Cooking
- Lower heat to medium. If the pot is looking dry, add more oil.
- Cook garlic and onion for 3 minutes until they soften, then add the bacon.
- Cook until the bacon is browned, then stir in the carrot and celery.
- Add flour, and stir for 1 minute to cook off the flour.
- Pour in the Guinness, chicken broth/stock, and tomato paste. Mix well to ensure the flour dissolves properly. Add bay leaves and thyme.
- Return the beef to the pot (including any juices). The liquid level should just cover the beef.
- Cover, lower the heat so it’s bubbling gently. Cook for 2 hours until the beef is tender.
- Remove the lid and simmer for an additional 30-45 minutes until the beef falls apart and the sauce has thickened.
- Skim off any fat on the surface if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
