Beef and Guinness Stew
A hearty dish that blends tender beef with a rich, flavorful sauce made from Guinness beer, vegetables, and aromatic herbs, perfect for cozy evenings.
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.
Notes
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. 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.