When the bitter chill of winter sets in, there’s nothing quite like a hearty stew to warm the soul. This Guinness Beef Stew, with its rich, deep flavors and tender chunks of beef, feels like a cozy embrace after a long day. It reminds me of nights spent by the fire, sharing stories and savoring every comforting bite—almost like a warm hug from your favorite sweater, but tastier.
Steps
- Cut the beef into large chunks, season with salt and pepper, and set aside. Heat oil in a large pot over high heat and brown the beef in batches, then remove and set aside.
- Lower the heat to medium and add more oil if needed. Sauté garlic and onion until they start to soften, then add bacon and cook until browned. Stir in the carrots and celery.
- Mix in the flour and cook for about a minute, ensuring it’s well incorporated. Add the Guinness, chicken broth, and tomato paste, stirring to dissolve the flour completely.
- Add bay leaves and thyme, then return the beef to the pot, making sure the liquid just covers the meat. Cover the pot and simmer on low for 2 hours.
- After 2 hours, remove the lid and continue simmering for another 30-45 minutes until the beef is tender and the sauce has thickened. Skim off any fat from the surface and adjust seasoning if necessary.
- Remove the bay leaves and thyme before serving. Enjoy the stew with a side of mashed potatoes or crusty bread.
Ingredients
- 2 tablespoons olive oil
- 2.5 pounds (1.25 kg) beef chuck, boneless short rib, or any other slow-cooking beef (no bone)
- 3/4 teaspoon each of salt and black pepper
- 3 garlic cloves, minced
- 2 onions, chopped (brown, white, or yellow)
- 6 ounces (180g) bacon, speck, or pancetta, diced
- 3 tablespoons all-purpose/plain flour
- 440ml (14.9 oz) Guinness Beer
- 4 tablespoons tomato paste
- 3 cups (750 ml) chicken stock/broth or beef broth
- 3 carrots, peeled and cut into 1.25 cm (1/2 inch) thick pieces
- 2 large celery stalks, cut into 2 cm (1 inch) pieces
- 2 bay leaves
- 3 sprigs of thyme (or substitute with 1 teaspoon dried thyme leaves)
Nutritional Values
Calories: 3876cal | Carbohydrates: 91.8g | Protein: 433.2g | Fat: 174.6g | Saturated Fat: 55.2g | Polyunsaturated Fat: 119.4g | Cholesterol: 1200mg | Sodium: 8994mg | Fiber: 12.6g | Sugar: 28.2g
FAQ
- What type of beer is used in Guinness Stew?
- The key ingredient that gives Guinness Stew its deep flavor and color is Guinness Beer. It’s a dark beer, nearly black, which contributes to the stew’s rich brown sauce. Guinness is widely available, making it accessible for this recipe.
- Can I use lamb instead of beef in Guinness Stew?
- Traditionally, Guinness Stew is made with lamb, but it’s more commonly prepared with beef in places like Australia and North America. Both meats work well, but beef is often preferred for its flavor and texture in this dish.
- What are the essential ingredients in Irish Beef and Guinness Stew?
- Besides chuck beef and Guinness Beer, the recipe includes garlic, onion, bacon, carrots, celery, flour, tomato paste, chicken or beef broth, and herbs like thyme and bay leaves. Each ingredient contributes to the stew’s depth of flavor.
- How do you ensure the beef in the stew is tender?
- The beef is cut into large chunks and browned well before simmering. This method, combined with long cooking times, ensures the beef becomes tender and absorbs the stew’s rich flavors.
- What can I serve with Irish Beef and Guinness Stew?
- The stew pairs well with mashed potatoes or cauliflower mash for a low-carb option. It’s also delicious with warm, crusty Irish Soda Bread, which is perfect for soaking up the savory sauce.
Tips
- Use Large Beef Chunks: Opt for sizable pieces of beef rather than small cubes. Larger chunks ensure the meat remains intact during the lengthy cooking process, allowing flavors to develop without the beef falling apart prematurely.
- Brown the Meat Thoroughly: Take the time to brown the beef well. This not only enhances the flavor of the meat but also contributes to the rich taste of the sauce, thanks to the fond (brown bits) left in the pot.
- Thicken the Sauce: Incorporate flour to slightly thicken the sauce, creating a consistency more akin to a thin gravy. This step prevents the stew from being too watery, enhancing the overall texture and mouthfeel.
- Choose Chicken Broth: Use chicken broth instead of beef broth to allow the unique flavor of Guinness to shine through more distinctly in the stew. This choice subtly enhances the depth of flavor without overpowering the dish.
Equipment
- Heavy-based pot or Dutch oven – Essential for browning the beef and cooking the stew.
- Slow cooker or pressure cooker (optional) – If you choose to use one of these alternative cooking methods.
- Meat thermometer (optional) – Useful for ensuring the beef reaches the desired tenderness.
- Skimmer or fat separator – To skim off excess fat from the stew before serving.
