Description
This hearty Beef and Guinness Stew is a classic Irish dish featuring tender chunks of slow-cooked beef simmered in rich Guinness beer and aromatic herbs. Enhanced with bacon, vegetables, and a thickened tomato-based sauce, it’s perfect for a comforting meal served alongside creamy mashed potatoes.
Ingredients
Units
Scale
Meat & Protein
- 2.5 lb / 1.25 kg beef chuck, boneless short rib or any other slow cooking beef (no bone), cut into 5 cm / 2" chunks
- 6 oz / 180 g bacon, speck or pancetta, diced
- 3 garlic cloves, minced
Vegetables
- 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)
Liquids & Pantry
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 440 ml / 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock/broth (or beef broth)
- 3/4 tsp salt
- 3/4 tsp black pepper
Instructions
- Prepare the beef: Cut the beef into 5 cm / 2″ chunks. Pat dry thoroughly then sprinkle evenly with 3/4 tsp salt and 3/4 tsp black pepper to season the meat.
- Brown the beef: Heat 2 tbsp olive oil in a heavy-based pot over high heat. Add the beef in batches to avoid overcrowding and brown well on all sides. Remove browned beef onto a plate and repeat until all beef is browned.
- Sauté the aromatics: Lower the heat to medium. If the pot looks dry, add a little more olive oil. Cook the minced garlic and chopped onions for about 3 minutes until they soften. Then add the diced bacon and cook until the bacon is browned.
- Add vegetables: Stir through the carrot and celery pieces, cooking briefly to combine the flavors.
- Incorporate flour: Sprinkle 3 tbsp flour over the mixture and stir constantly for 1 minute to cook off the raw flour taste and help thicken the stew sauce.
- Add liquids and herbs: Pour in 440 ml Guinness beer, 750 ml chicken broth, and add 4 tbsp tomato paste. Stir well to dissolve the flour completely. Add 2 bay leaves and 3 sprigs thyme (or 1 tsp dried thyme). Mix thoroughly.
- Return beef and simmer: Return the browned beef pieces along with any juices into the pot. The liquid should just cover the beef. Cover the pot and lower the heat to a gentle simmer. Cook for 2 hours until the beef is tender.
- Reduce and thicken sauce: Remove the lid and simmer gently for an additional 30 to 45 minutes until the beef is falling apart and the sauce has thickened and reduced.
- Finish and season: Skim off any excess fat from the surface if desired. Remove the bay leaves and thyme sprigs. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the stew hot with creamy mashed potatoes for a classic comforting meal.
Notes
- Guinness Beer is key for the signature rich flavor; there is no exact non-alcoholic substitute. As an alternative, use 2 cups water + 1 tbsp Worcestershire sauce + 2 beef bouillon cubes crumbled to replicate classic beef stew flavor.
- Alternate cooking methods: Oven – bake covered at 160°C / 320°F for 2.5 hours, then reduce uncovered 30–45 minutes; Slow cooker – reduce broth by 1 cup, cook on low for 8 hours; Pressure cooker – cook on high for 40 minutes.
- Flour is added directly to the pot to thicken the sauce instead of dusting the beef to avoid burnt flour flavor.
- Chicken broth is preferred for its mild flavor which lets the Guinness stand out, but beef broth can be used as well.
- Nutrition facts are calculated excluding the mashed potatoes and overstate fat content as skimmed fat is not accounted for.
Nutrition
- Serving Size: 1 cup (approx. 250 g)
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
