Description
This rich and hearty Guinness Beef Stew features tender chunks of slow-cooked beef simmered in a flavorful sauce made with Guinness beer, aromatic vegetables, bacon, and herbs. Perfect for cozy dinners, this classic Irish-inspired stew is thickened with a roux and slow-simmered until the beef is melt-in-your-mouth tender, delivering deep, comforting flavors.
Ingredients
Scale
Beef and Seasoning
- 2.5 lb / 1.25 kg beef chuck (boneless short rib or any other slow cooking beef, cut into 5cm/2″ chunks)
- 3/4 tsp salt
- 3/4 tsp black pepper
Cooking Base
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 onions (brown, white or yellow), chopped
- 6 oz / 180g bacon, speck or pancetta, diced
- 3 tbsp all-purpose flour (use gluten-free flour if needed)
Liquids and Flavorings
- 440ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or beef broth
Vegetables and Herbs
- 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 1 tsp dried thyme leaves)
Instructions
- Prepare Beef: Cut the beef into 5cm (2″) chunks, pat dry with paper towels to remove excess moisture, then season evenly with salt and black pepper to enhance the flavor.
- Brown the Beef: Heat olive oil in a heavy-based pot over high heat. Add the beef pieces in batches to avoid overcrowding the pan, browning well on all sides to develop rich color and flavor. Remove the browned beef onto a plate and repeat until all beef is browned.
- Cook Aromatics: Reduce heat to medium. If the pot looks dry, add a bit more olive oil. Sauté the minced garlic and chopped onions for about 3 minutes until the onions start to soften and become translucent.
- Add Bacon and Vegetables: Stir in diced bacon and cook until browned and crisp. Then add carrot and celery pieces, cooking briefly to combine their flavors with the aromatics.
- Thicken Stew Base: Sprinkle the flour evenly over the mixture and stir continuously for 1 minute to cook off the raw flour taste and create a roux that will thicken the stew.
- Deglaze and Add Liquids: Pour in the Guinness beer, chicken or beef broth, and tomato paste. Stir thoroughly to dissolve the flour completely, scraping any browned bits off the bottom of the pot to incorporate the rich flavors, creating a smooth and homogeneous sauce.
- Add Herbs and Return Beef: Add bay leaves and thyme sprigs to the pot. Return all the browned beef chunks along with any accumulated juices back into the pot. Ensure the liquid just covers the beef and vegetables.
- Simmer: Cover the pot and reduce heat to maintain a gentle simmer. Cook the stew for about 2 hours until the beef becomes tender and nearly falls apart when pierced with a fork.
- Reduce Sauce: Remove the lid and continue to simmer for an additional 30 to 45 minutes. This allows the sauce to thicken and intensify in flavor while the beef becomes very tender and succulent.
- Finish: Skim off any excess fat floating on the surface if desired. Taste and adjust the seasoning with additional salt and black pepper. Remove the bay leaves and thyme sprigs before serving.
- Serve: Serve the Guinness beef stew hot, traditionally accompanied by creamy mashed potatoes or crusty bread for a satisfying and comforting meal.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch.
- You can use either chicken stock or beef broth depending on your preference; beef broth will add a richer flavor.
- Make sure to brown the beef well in batches to avoid steaming and to develop deep flavor.
- Skimming off excess fat at the end helps reduce greasiness and makes the stew lighter.
- This stew tastes even better the next day as the flavors meld beautifully overnight.
