Irish Guinness Stew
Irish Guinness stew is a classic, comforting dish that’s perfect for chilly days. Made with tender beef, hearty root vegetables, and a rich, savoury broth enhanced with Guinness beer, this stew is slow-cooked to perfection. It’s a warming meal that brings the authentic taste of Ireland right to your table, offering deep, flavourful goodness in every bite.
Ingredients
- 2 tbsp olive oil
- 2½ lbs stewing beef cubed, see note #1
- 1 tsp salt
- ¾ tsp black pepper
- 5 garlic cloves (minced)
- 2 onions (chopped)
- 180 g bacon speck, or pancetta, (diced)
- 3 tbsp all-purpose flour gluten-free: 1½ tablespoons corn starch
- 440 ml Guinness Beer
- 4 tbsp tomato paste
- 3 cups beef or chicken stock
- 3 carrots (peeled and cut into ½" pieces)
- 2 large celery stalks (cut into ½" pieces)
- 2 bay leaves
- 3 sprigs thyme or 1 teaspoon dried thyme leaves
Instructions
- Pat the beef dry and sprinkle with salt and pepper.
- Heat oil in a heavy-based pot over high heat.
- Add the beef to the pot in batches, browning it well on all sides. Transfer the browned beef to a plate and repeat with the remaining beef. (see note #2)
- Once all the meat is browned, lower heat to medium. -If the pan is dry add a little more oil.
- Add the onions to the pot and cook ,until softened (about 3 minutes).
- Add the garlic and cook until aromatic (about 1 minute).
- Add the bacon and cook until bacon is browned.
- One bacon had browned, add the carrots, celery and flour. Stir for about 1 minute.
- Slowly add in Guinness, mixing well to properly incorporate the flour.
- Once the flour has been dissolved, add in the beef or chicken stock, tomato paste, bay leaves and thyme.
- Return beef to the pot, including any juices. The liquid level should just cover the meat.
- Lower heat to a gentle simmer, cover, and cook for 2 hours.
- Remove lid and simmer for an additional 30-45 minutes, or until the beef falls apart to the touch and the sauce has reduced and thickened slightly.
- Discard bay leaves and thyme springs.
- Adjust salt and pepper to taste.
- Garnish with chives, green onions or parsley and serve with creamy mashed potatoes.
- Enjoy your hearty and delicious Irish Guinness Stew
Notes
- Meat Choice: For the best flavour and texture, use well-marbled cuts of beef like chuck, brisket, or boneless short ribs. These cuts break down nicely during slow cooking, resulting in tender, flavourful meat.
- Browning the Beef: Browning the beef in batches ensures a good sear on all sides, which adds depth to the stew’s flavour. Avoid overcrowding the pot to achieve a proper sear.
- Vegetable Variations: Feel free to add other root vegetables, such as parsnips or potatoes, for added flavour and texture.
- Thickening the Stew: If the stew is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stirring it into the stew. Simmer until thickened.
- Additional Serving Suggestions: In addition to mashed potatoes, the stew pairs well with crusty bread, rice, or buttered noodles.
- Leftovers: This stew tastes even better the next day as the flavors meld.
- Refrigeration: Transfer cooled stew to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: For longer storage, place cooled stew in a freezer-safe container and freeze for up to 3 months. Leave some space at the top of the container for expansion.
- Reheating:
- Stovetop: Reheat the stew over medium heat, stirring occasionally, until heated through.
- Microwave: Transfer a portion to a microwave-safe dish. Cover and microwave on medium power, stirring every 1-2 minutes, until heated through.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife