Description
This Guinness Beef Stew is a cozy dish that combines tender beef with hearty vegetables and rich flavors. Perfect for a comforting dinner, this easy-to-make recipe is ideal for family meals or gatherings. Slow-cooked to perfection, it’s a meal everyone will love!
Ingredients
Scale
- 2 tbsp olive oil
- 2.5 lb / 1.25 kg beef chuck, boneless short rib or any other slow cooking beef (no bone)
- 3/4 tsp each salt and black pepper
- 3 garlic cloves, minced
- 2 onions, chopped (brown, white or yellow)
- 6 oz / 180g bacon, speck or pancetta, diced
- 3 tbsp flour (all purpose/plain, note 3 for gf)
- 440ml / 14.9 oz guinness beer (note 1)
- 4 tbsp tomato paste
- 3 cups (750 ml) chicken stock/broth (or beef broth – note 4)
- 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 sub with 1 tsp dried thyme leaves)
Instructions
- Cut the beef into 5cm/2" chunks and pat dry. Season with salt and pepper.
- Heat olive oil in a heavy pot over high heat. Brown the beef in batches. Transfer to a plate after browning.
- Reduce heat to medium. Add more oil if the pot looks dry.
- Cook garlic and onions for 3 minutes until softened, then add bacon.
- Cook until bacon is browned, then add chopped carrots and celery.
- Stir in flour and cook for 1 minute to eliminate raw taste.
- Add Guinness, chicken broth, and tomato paste. Mix well to dissolve flour. Include bay leaves and thyme.
- Return the beef to the pot along with its juices. Ensure the liquid level covers the beef.
- Cover the pot and reduce heat to a gentle bubble. Cook for 2 hours until the beef is tender.
- Remove lid and simmer for an additional 30-45 minutes until the beef falls apart and the sauce thickens.
- Skim off any fat from the surface if desired. Adjust seasoning to taste, then remove bay leaves and thyme.
- Serve hot with creamy mashed potatoes.
Notes
For a gluten-free version, use gluten-free flour and ensure the Guinness is suitable.
The stew can be made ahead of time and stored in the refrigerator for up to 3 days.
This recipe can be doubled for larger gatherings—just ensure your pot has enough capacity.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg