Irish Beef Stew with Guinness Recipe – The great Irish Beef and Guinness Stew is easy to make but requires patience whilst it slow cooks! The Guinness Beer is the trick weapon ingredient in this, developing a sauce that’s wonderful deep complex flavours. That is great made on your day but even better your day after!
Irish Beef Stew with Guinness
Course: Dinner, Stew
Calories: 646 kcal
Author: Nagi | RecipeTin Eats
- 2 tbsp olive oil
- 2.5 lb / 1.25 kg beef chuck ,brisket or any other slow cooking beef (no bone)
- 3/4 tsp salt
- 3 garlic cloves , minced
- 2 onions , chopped (brown, white or yellow)
- 6 oz / 180g bacon , speck or pancetta, diced
- 3 tbsp plain flour
- 1 x 440ml / 14.9oz can 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)
- Cut the beef into 5cm/2″ chunks. Pat dry then sprinkle with salt and pepper.
- Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
- Remove pot from heat to cool slightly and lower heat to medium. If the pot is looking dry, add oil.
- Return pot to heat, add garlic and onion. Cook for 3 minutes until softening, then add bacon.
- Cook until bacon is browned then add flour. Stir flour into the mixture.
- Add Guinness. Mix well (to ensure flour dissolves well) then add remaining ingredients and return beef into the pot (including any juices).
- Add enough water so the beef & veggies are almost fully covered – see photo in post.
- Cover, bring to simmer then lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch and the sauce has reduced and thickened slightly.
- Skim off fat on surface. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with creamy mashed potatoes!!
1. Guinness Beer is a dark coloured rich Irish beer and it’s the important thing flavouring for the sauce of the stew. You CANNOT taste it in the finished dish, it just melds into an amazing sauce. In Australia you may get Guinness at all major liquor stores.
There’s no non alcoholic substitute unfortunately. If you cannot consume alcohol, substitute the Guinness with 2 cups water + 1 tbsp Worcestershire sauce + 2 beef bouillon cubes crumbled. This may allow it to be a vintage beef stew. Taste FAB, it just isn’t Irish Guinness Stew!
2. Directions for Oven and Slow Cooker:
– OVEN: Cover and bake for 2 1/2 hours at 160C / 320F. Remove then cook for an additional 30 – 45 minutes to lessen sauce, per recipe.
– SLOW COOKER: When you add the Guinness into the pot, bring to simmer and ensure you scrape the bottom of the pot well. Transfer to slow cooker. If there is residual brown bits on the pot, add a splash of water and bring to simmer, scraping the bottom of the pot then transfer into slow cooker. Add remaining ingredients per recipe. Cook on low for 8 hours.
– PRESSURE COOKER: Follow slow cooker instructions, cook on HIGH for 50 minutes.
3. Most recipes do not use flour or if they do, the recipe says to dust the beef with flour before browning. I add flour because I such as the sauce to be a bit such as a thin gravy, not watery. I do not dust the beef before browning since the flour has a tendency to stick to the pot and it burns, then that burnt flavour permeates through the entire stew.
4. Beef vs Chicken Broth – I take advantage of chicken broth since the flavour is slightly more mild which lets the guinness flavour come through more. But beef broth works just as well and you are able to definitely still taste the Guinness!!
5. Nutrition per serving, excluding mashed potato. This nutrition is overstated because it generally does not take into account the fat that’s skimmed off the surface.