Description

This Guinness Beef Stew is a rich and hearty slow-cooked dish featuring tender beef chunks braised to perfection in a robust sauce made with Guinness beer, aromatic vegetables, and herbs. The stew is thickened with a roux and simmered until the flavors meld beautifully, making it an ideal comforting meal especially suited for cooler days.

Ingredients

Scale

Beef and Seasoning

2.5 lb / 1.25 kg beef chuck (boneless short rib or any other slow cooking beef, cut into 5cm/2″ chunks)
3/4 tsp salt
3/4 tsp black pepper

Cooking Base

2 tbsp olive oil
3 garlic cloves, minced
2 onions (brown, white or yellow), chopped

Bacon and Vegetables

6 oz / 180g bacon, speck or pancetta, diced
3 carrots, peeled and cut into 1.25 cm / 1/2″ thick pieces
2 large celery stalks, cut into 2cm / 1″ pieces

Thickening and Liquids

3 tbsp all-purpose flour (use gluten-free flour if needed)
440ml / 14.9 oz Guinness Beer
4 tbsp tomato paste
3 cups (750 ml) chicken stock or beef broth

Herbs

2 bay leaves
3 sprigs thyme (or 1 tsp dried thyme leaves)

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Instructions

Prepare Beef: Cut the beef into 5cm (2″) chunks, pat dry, then season evenly with salt and black pepper to enhance flavor.
Brown the Beef: Heat olive oil in a heavy-based pot over high heat. Add the beef in batches to avoid overcrowding, browning well on all sides. Remove browned beef onto a plate and repeat until all beef is browned.
Cook Aromatics: Reduce heat to medium. If the pot seems dry, add a bit more olive oil. Sauté minced garlic and chopped onions for about 3 minutes until they start to soften.
Add Bacon and Vegetables: Stir in diced bacon and cook until browned and crisp. Then add carrot and celery pieces, cooking briefly to combine the flavors.
Thicken Stew Base: Sprinkle flour over the mixture and stir continuously for 1 minute to cook out the raw taste and create a roux for thickening.
Deglaze and Add Liquids: Pour in the Guinness beer, chicken broth (or beef broth), and tomato paste. Stir thoroughly to dissolve the flour completely and create a homogeneous sauce.
Add Herbs and Return Beef: Add bay leaves and thyme sprigs, then return all the browned beef chunks along with their juices back into the pot. Ensure the liquid just covers the beef and vegetables.
Simmer: Cover the pot and reduce heat to maintain a gentle simmer. Cook for 2 hours until the beef becomes tender and nearly falls apart.
Reduce Sauce: Remove the lid and continue to simmer for 30 to 45 minutes more, allowing the sauce to thicken and intensify in flavor. The beef should be very tender and the sauce slightly reduced.
Finish: Skim off any excess fat from the surface if desired. Adjust seasoning with salt and pepper to taste. Remove bay leaves and thyme sprigs before serving.
Serve: Enjoy your Guinness stew hot, traditionally accompanied by creamy mashed potatoes for a satisfying meal.

Notes

Use gluten-free flour if you need the stew to be gluten-free.
Browning the beef in batches ensures a better sear and prevents steaming.
You can substitute beef broth for chicken stock for a richer flavor.
Skimming fat after cooking helps reduce greasiness and makes the stew lighter.
For deeper flavor, cook the stew low and slow, and resist increasing heat to speed up cooking.
Serve with creamy mashed potatoes or crusty bread to soak up the delicious sauce.