Description
A hearty and rich Beef and Guinness Stew featuring tender chunks of slow-cooked beef simmered with bacon, aromatic vegetables, and a robust Guinness beer sauce. Perfect for cozy dinners and served best with creamy mashed potatoes.
Ingredients
Scale
Meat and Seasoning
- 2.5 lb / 1.25 kg beef chuck (boneless short rib or any slow cooking beef, no bone), cut into 5cm/2″ chunks
- 3/4 tsp salt
- 3/4 tsp black pepper
Vegetables and Aromatics
- 3 garlic cloves, minced
- 2 onions (brown, white or yellow), chopped
- 3 carrots, peeled and cut into 1.25 cm / 1/2″ thick pieces
- 2 large celery stalks, cut into 2 cm / 1″ pieces
- 2 bay leaves
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
Other Ingredients
- 2 tbsp olive oil
- 6 oz / 180g bacon (speck or pancetta), diced
- 3 tbsp all-purpose flour (use gluten-free flour if needed)
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock or broth (can substitute with beef broth)
Instructions
- Prepare the Beef: Cut the beef into 5cm/2″ chunks. Pat dry thoroughly to aid browning, then sprinkle evenly with salt and black pepper.
- Brown the Beef: Heat olive oil in a heavy-based pot over high heat. Add the beef in batches, avoiding overcrowding, and brown well on all sides. Remove browned beef to a plate. Repeat until all beef is browned.
- Cook Aromatics: Lower the heat to medium. If the pot looks dry, add a little more oil. Add minced garlic and chopped onions, cooking for about 3 minutes until soft and fragrant.
- Add Bacon: Stir in the diced bacon and cook until browned and slightly crispy.
- Add Vegetables: Stir in the chopped carrots and celery, cooking them briefly with the bacon and aromatics.
- Incorporate Flour: Sprinkle the flour over the mixture and stir continuously for about 1 minute to cook out the raw flour taste and start thickening the stew.
- Add Liquids and Seasonings: Pour in the Guinness beer, chicken stock, and add the tomato paste. Stir well to dissolve the flour and combine all flavors smoothly. Add bay leaves and thyme sprigs (or dried thyme).
- Return Beef: Return all the browned beef pieces along with any juices back into the pot. Ensure the liquid just covers the ingredients to allow for proper slow cooking.
- Simmer the Stew: Cover the pot with a lid, reduce heat to maintain a gentle bubble, and cook for 2 hours until the beef starts to become tender.
- Reduce Sauce: Remove the lid and continue simmering the stew for another 30 to 45 minutes. This will allow the beef to become very tender and the sauce to reduce and thicken.
- Finish and Serve: Skim off any excess fat from the surface if desired. Remove bay leaves and thyme sprigs. Taste and adjust salt and pepper if needed. Serve the stew hot with creamy mashed potatoes for a delicious meal.
Notes
- To make this recipe gluten-free, ensure to use a gluten-free flour substitute.
- You can substitute chicken stock with beef broth for a richer meaty flavor.
- The Guinness beer adds depth and a slight bitterness, but a stout or dark beer can be used as an alternative.
- For extra richness, serve with creamy mashed potatoes or crusty bread to soak up the sauce.
- Leftovers can be refrigerated for up to 3 days and often taste better the next day as flavors meld.
