Beef and Guinness Stew is a hearty and comforting dish that warms your soul and fills your belly. This stew combines tender beef, rich Guinness beer, and flavorful vegetables for a meal that is perfect for chilly days or family gatherings. It’s a recipe you’ll want to keep close at hand for those moments when you’re craving something special.
Why Make This Recipe
Making Beef and Guinness Stew is a great choice for several reasons. The stew is simple to prepare, and it lets you enjoy the rich flavors that develop through slow cooking. Using Guinness not only adds a unique depth of flavor but also helps to tenderize the meat, resulting in a dish that is both savory and satisfying. Plus, it’s versatile — you can serve it on its own or alongside creamy mashed potatoes or crusty bread.
How to Make Beef and Guinness Stew
Here’s how to make this delicious Beef and Guinness Stew:
Ingredients:
- 2 tbsp olive oil
- 2.5 lb / 1.25 kg beef chuck (any slow-cooking beef)
- 3/4 tsp each salt and black pepper
- 3 garlic cloves (minced)
- 2 onions (chopped)
- 6 oz / 180g bacon (diced)
- 3 tbsp flour (all-purpose/plain, or gluten-free)
- 440ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock/broth (or beef broth)
- 3 carrots (peeled and cut)
- 2 large celery stalks (cut into pieces)
- 2 bay leaves
- 3 sprigs thyme (or 1 tsp dried thyme)
Directions:
- Cut the beef into 5cm/2″ chunks. Pat it dry and sprinkle with salt and pepper.
- Heat olive oil in a heavy pot over high heat. Add the beef in batches, browning it well all over. Once browned, remove it to a plate and repeat with the rest of the beef.
- Lower the heat to medium. If the pot looks dry, add a little more oil.
- Cook the garlic and onion for about 3 minutes until they start to soften, then add the diced bacon.
- Cook until the bacon is browned, then stir in the carrots and celery.
- Add the flour and stir for 1 minute to cook off the flour.
- Pour in the Guinness, chicken stock, and tomato paste. Mix well to ensure the flour dissolves.
- Return the beef to the pot along with any juices. The liquid should just barely cover the beef.
- Cover the pot, lower the heat, and let it simmer gently for 2 hours until the beef is tender.
- Remove the lid and continue to simmer for another 30 to 45 minutes, until the beef is very tender and the sauce has thickened.
- Skim off any fat from the surface if you like. Taste and adjust the salt and pepper as needed. Remove the bay leaves and thyme before serving.
- Serve with creamy mashed potatoes or crusty bread!
How to Serve Beef and Guinness Stew
Beef and Guinness Stew is best enjoyed warm. Serve it with creamy mashed potatoes or a slice of crusty bread to soak up the delicious sauce. A sprinkle of fresh herbs on top can add a nice touch to your dish.
How to Store Beef and Guinness Stew
You can store any leftover stew in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave. You can also freeze the stew for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat as needed.
Tips to Make Beef and Guinness Stew
- For a thicker stew, you can let it simmer uncovered for the last 30 minutes.
- Always use good quality beef that is suitable for slow cooking to ensure the best flavor and tenderness.
- Feel free to add other vegetables like potatoes or parsnips for extra flavor.
Variation
You can customize this stew by adding your favorite root vegetables or switching up the herbs. Some people enjoy a little heat, so you can add red pepper flakes if you like spice!
FAQs
1. Can I use a different kind of beer?
Yes! While Guinness works really well, you can use any dark beer or even a stout for a similar flavor.
2. Is there a way to make this recipe gluten-free?
Absolutely! Use gluten-free beer and all-purpose flour to keep it gluten-free.
3. How long does it take to cook?
The total cooking time is about 2.5 to 3 hours, including simmering and thickening the stew.
Enjoy your hearty Beef and Guinness Stew!
Beef and Guinness Stew
Ingredients
Main Ingredients
- 2.5 lb 2.5 lb beef chuck (any slow-cooking beef) Cut into 5cm/2″ chunks
- 3/4 tsp 3/4 tsp salt Adjust to taste
- 3/4 tsp 3/4 tsp black pepper Adjust to taste
- 3 cloves 3 garlic cloves (minced)
- 2 2 onions (chopped)
- 6 oz 6 oz bacon (diced)
- 3 tbsp 3 tbsp flour (all-purpose/plain, or gluten-free) For thickening
- 440 ml 440ml Guinness Beer Can substitute with dark beer or stout
- 4 tbsp 4 tbsp tomato paste
- 3 cups 3 cups chicken stock/broth (or beef broth)
- 3 3 carrots (peeled and cut)
- 2 large 2 large celery stalks (cut into pieces)
- 2 2 bay leaves
- 3 sprigs 3 sprigs thyme (or 1 tsp dried thyme)
Instructions
Preparation
- Cut the beef into 5cm/2″ chunks. Pat it dry and sprinkle with salt and pepper.
- Heat olive oil in a heavy pot over high heat. Add the beef in batches, browning it well all over. Once browned, remove it to a plate and repeat with the rest of the beef.
- Lower the heat to medium. If the pot looks dry, add a little more oil.
Cooking
- Cook the garlic and onion for about 3 minutes until they start to soften, then add the diced bacon.
- Cook until the bacon is browned, then stir in the carrots and celery.
- Add the flour and stir for 1 minute to cook off the flour.
- Pour in the Guinness, chicken stock, and tomato paste. Mix well to ensure the flour dissolves.
- Return the beef to the pot along with any juices. The liquid should just barely cover the beef.
- Cover the pot, lower the heat, and let it simmer gently for 2 hours until the beef is tender.
- Remove the lid and continue to simmer for another 30 to 45 minutes, until the beef is very tender and the sauce has thickened.
- Skim off any fat from the surface if you like. Taste and adjust the salt and pepper as needed. Remove the bay leaves and thyme before serving.
Serving
- Serve with creamy mashed potatoes or crusty bread!
