Description
A rich and hearty Beef and Guinness Stew featuring tender chunks of slow-cooked beef simmered in a robust Guinness beer sauce with aromatic vegetables and herbs, perfect for a comforting meal served alongside creamy mashed potatoes.
Ingredients
Units
Scale
Meat and Proteins
- 2.5 lb / 1.25 kg beef chuck, boneless short rib or any other slow cooking beef (no bone), cut into 5cm/2" chunks
- 6 oz / 180g bacon, speck or pancetta, diced
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 2cm / 1” pieces
- 2 bay leaves
- 3 sprigs thyme (or substitute with 1 tsp dried thyme leaves)
Liquids and Sauces
- 2 tbsp olive oil
- 3 tbsp all-purpose/plain flour (for gluten-free option, use gluten-free flour)
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock/broth (or beef broth)
Seasonings
- 3/4 tsp salt
- 3/4 tsp black pepper
Instructions
- Prepare the beef: Cut the beef into 5 cm/2” chunks. Pat dry to remove excess moisture, then sprinkle evenly with salt and black pepper to season.
- Brown the beef: Heat olive oil in a heavy-based pot over high heat. Add beef in batches, ensuring not to overcrowd the pan, and brown thoroughly on all sides. Remove browned beef pieces onto a plate. Repeat until all beef is browned.
- Sauté aromatics and bacon: Lower the heat to medium and add more oil if the pot is dry. Cook minced garlic and chopped onion for about 3 minutes until they begin to soften. Add diced bacon and cook until it’s browned and slightly crispy.
- Add vegetables: Stir in the chopped carrots and celery to the pot with the bacon and aromatics, cooking briefly to combine flavors.
- Incorporate flour: Sprinkle the flour over the vegetable mixture and stir continuously for 1 minute to cook off the raw flour taste and begin thickening the sauce.
- Add liquids and seasonings: Pour in the Guinness beer, chicken stock, and tomato paste. Stir well to dissolve the flour completely and prevent lumps. Add bay leaves and thyme sprigs for flavor.
- Return the beef: Place all the browned beef pieces and any accumulated juices back into the pot. The liquid should just cover the beef; adjust if necessary.
- Simmer stew: Cover the pot and reduce heat to maintain a gentle bubble. Cook the stew for 2 hours, allowing the beef to become tender.
- Reduce the sauce: Remove the lid and continue to simmer for an additional 30 to 45 minutes, or until the beef easily falls apart when touched and the sauce has thickened to a rich consistency.
- Finish and serve: Skim off any fat floating on the surface if desired. Taste and adjust seasoning with salt and pepper. Remove bay leaves and thyme sprigs before serving. Serve hot with creamy mashed potatoes for a classic pairing.
Notes
- Guinness beer is key to the flavor of this stew; its rich, dark character blends seamlessly into the sauce without leaving an alcoholic taste. If you cannot consume alcohol, substitute with 2 cups water, 1 tbsp Worcestershire sauce, and 2 beef bouillon cubes crumbled for a traditional beef stew flavor.
- Alternative cooking methods include:
- Oven: Cover and bake at 160°C (320°F) for 2 1/2 hours, then cook uncovered for 30-45 minutes to reduce the sauce.
- Slow Cooker: Reduce the broth by 1 cup. After simmering the stew base, transfer to a slow cooker and cook on low for 8 hours. Thicken sauce as needed by simmering separately on the stove.
- Pressure Cooker: Follow slow cooker prep, cook on high pressure for 40 minutes to tenderize the chuck beef.
- The flour is added directly to the vegetables and sauce to avoid burnt flour taste. This method yields a nicely thickened sauce.
- Using chicken broth provides a milder flavor that highlights the Guinness better, though beef broth also works well.
- Nutrition information excludes mashed potatoes and is slightly overstated as it does not factor in skimmed fat from the surface.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 85 mg
