Beef and Guinness Stew
A hearty and comforting stew made with tender beef, rich Guinness beer, and flavorful vegetables, perfect for chilly days or family gatherings.
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!
Notes
This stew is best enjoyed warm. 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. It can also be frozen for up to 3 months.