Introduction & Inspiration
This Beef and Guinness Stew is the epitome of comfort food! I love the rich, savory flavors and the tender, melt-in-your-mouth beef. It’s a hearty and deeply satisfying dish.
The inspiration for this recipe comes from traditional Irish stews. But with a few key additions that elevate the flavor to a whole new level. Guinness stout adds a unique depth and complexity.
I’ve been making variations of this stew for years. And I’ve finally perfected the recipe to my liking. It’s a dish that’s perfect for a cold winter evening.
It’s also great for feeding a crowd. It’s a guaranteed crowd-pleaser. And it’s surprisingly easy to make, despite the long simmering time.
Nostalgic Appeal (and the Magic of Slow Cooking)
Beef stew is a classic dish that evokes a sense of nostalgia and warmth for many, myself included. It reminds me of hearty family meals. And the comforting aroma of slow-cooked food.
This Beef and Guinness Stew takes that familiar comfort food and adds a touch of Irish flair. The Guinness stout adds a unique depth of flavor that’s both familiar and exciting. It is a delicious combination.
There’s something inherently satisfying about slow-cooking a stew. The way the flavors meld and deepen over time. The anticipation of that first flavorful bite.
It’s a dish that’s perfect for sharing with loved ones. It’s a reminder of the simple pleasures of good food and good company. A meal to remember.
Homemade Focus
I’m a firm believer in the power of homemade food, and this Beef and Guinness Stew is a perfect example of why. Making your own stew allows you to control the ingredients and the flavor.
Store-bought stews often contain preservatives, artificial flavors, and excessive amounts of sodium. When you make it at home, you can use fresh, high-quality ingredients. And avoid any unwanted additives.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires a bit of time and patience, as it’s a slow-cooked dish. But the steps are relatively simple.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the true flavors of a classic beef stew. And to create a nourishing and delicious meal from scratch.
Flavor Goal
The flavor goal of this Beef and Guinness Stew is to achieve a rich, savory, and deeply flavorful broth. With tender, fall-apart beef and perfectly cooked vegetables. It’s a harmonious blend of flavors.
The beef chuck, browned in bacon fat, provides the primary source of flavor. Imparting a rich, meaty taste to the stew. The bacon adds a smoky, salty note.
The onions, garlic, carrots, and celery form the aromatic base of the stew. Adding sweetness and depth of flavor. The Guinness stout adds a unique bitterness and complexity.
The tomato paste contributes umami and richness. The thyme sprigs add a hint of herbaceousness. The sugar balances the flavors and enhances the natural sweetness of the vegetables.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Beef and Guinness Stew so special. First, we have bacon, cut into small pieces. This adds a smoky, salty flavor to the stew.
Boneless beef chuck, cut into 2-inch pieces, is the star of the show. Beef chuck is a relatively tough cut of meat. But it becomes incredibly tender and flavorful when slow-cooked.
Salt and freshly ground black pepper are used to season the beef and the stew. Onions, coarsely chopped, add sweetness and depth of flavor.
Garlic, minced, provides a pungent aroma and flavor. Dark beer (such as Guinness) adds a unique bitterness and complexity to the stew. It’s a key ingredient.
Tomato paste contributes umami and richness. Carrots and celery, cut into 1-inch pieces, add sweetness and texture.
Fresh thyme sprigs add a hint of herbaceousness. White sugar balances the flavors and enhances the natural sweetness of the vegetables.
Chicken stock (or beef stock) provides the liquid base for the stew. Mashed potatoes (optional) are a classic accompaniment to serve with the stew.
Essential Equipment
You’ll need a few key pieces of equipment to make this Beef and Guinness Stew:
A heavy skillet for browning the beef and cooking the bacon.
A large stew pot or Dutch oven for simmering the stew.
A wooden spoon for stirring.
A cutting board and a knife.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good, heavy-bottomed pot that can distribute heat evenly and is large enough to hold all the ingredients.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 4 slices bacon, cut into small pieces
- 2 ½ pounds boneless beef chuck, cut into 2-inch pieces
- 1 ½ teaspoons salt, divided, or more to taste
- Freshly ground black pepper to taste
- 2 onions, coarsely chopped
- 4 cloves garlic, minced
- 1 (14.9 ounce) can dark beer (such as Guinness)
- ¼ cup tomato paste
- 3 carrots, cut into 1-inch pieces
- 2 ribs celery, cut into 1-inch pieces
- 4 sprigs fresh thyme
- 1 teaspoon white sugar
- ½ teaspoon freshly ground black pepper, or to taste
- 2 ½ cups chicken stock, or as needed to cover
- 4 cups mashed potatoes (Optional)
These are the amounts from the recipe.
Remember to use fresh, high-quality ingredients whenever possible. It will make a noticeable difference in the final flavor of the stew.
Step-by-Step Instructions
Ready to make some delicious Beef and Guinness Stew? Here’s a detailed, step-by-step guide:
1. Cook the Bacon:
Gather all ingredients.
Cook and stir the bacon in a heavy skillet over medium-high heat until the bacon is browned and crisp, 3 to 4 minutes.
Turn off the heat and transfer the bacon pieces into a large stew pot or Dutch oven, reserving the bacon fat in the skillet.
2. Season and Sear the Beef:
Season the beef chuck cubes generously with 1 teaspoon of salt and freshly ground black pepper to taste.
Turn the heat to high under the skillet with the bacon fat. Sear the beef pieces in the hot fat on both sides until browned, about 5 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
Place the seared beef in the stew pot with the bacon, leaving the fat in the skillet.
3. Sauté the Onions:
Turn the heat down to medium. Cook and stir the onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes. Season with a large pinch of salt.
4. Add Garlic and Deglaze:
Cook the garlic with the onions until soft, about 1 minute.
Pour the beer into the skillet. Stir with a wooden spoon, scraping up and dissolving any browned bits of food (fond) from the bottom of the skillet. This adds a lot of flavor to the stew.
5. Combine Ingredients in Stew Pot:
Pour the cooking liquid from the skillet into the stew pot with the beef and bacon.
Stir in the tomato paste, carrots, celery, thyme sprigs, sugar, ½ teaspoon black pepper, and enough chicken broth to cover the ingredients.
6. Simmer the Stew:
Bring the stew to a gentle simmer, stirring to combine.
Reduce the heat to low and cover the pot.
Simmer the stew until the beef is fork-tender, about 2 hours. Stir the stew occasionally and skim off any fat or foam that rises to the surface, if desired.
7. Reduce and Thicken (Optional):
Remove the cover and raise the heat to medium-high.
Bring the stew to a low boil and cook until the stew has slightly thickened, 15 to 20 minutes.
8. Finish and Serve:
Remove and discard the thyme sprigs. Adjust salt and pepper to taste.
If desired, arrange mashed potatoes in a ring in a serving bowl. Ladle the stew into the center of the potatoes.
Enjoy your rich and flavorful Beef and Guinness Stew!
Troubleshooting
Even with a well-tested recipe, things can sometimes happen. Here are a few potential issues and solutions:
Problem: The beef is tough.
Solution: Make sure you’re using beef chuck, which is a cut that’s well-suited for slow cooking. Also, make sure you’re simmering the stew over low heat for a long enough time to allow the beef to become tender. If it’s still tough after 2 hours, continue simmering until it reaches fork-tenderness.
Problem: The stew is too thin.
Solution: Continue to simmer the stew uncovered to allow some of the liquid to evaporate. You can also remove some of the vegetables and blend them.
Problem: The stew is too thick.
Solution: Add more chicken stock or water, a little at a time, until the stew reaches your desired consistency.
Problem: The stew is bland.
Solution: Add more salt, pepper, or other seasonings to taste. You can also add a beef bouillon cube or a tablespoon of Worcestershire sauce for extra flavor.
Problem: The vegetables are mushy. Solution: Make sure to cut the vegetables in rather large pieces.
Tips and Variations
Here are some tips and variations:
Tip: For an even richer flavor, use beef stock instead of chicken stock.
Tip: If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme.
Tip: To save time, you can use pre-cut beef stew meat instead of beef chuck.
Variation: Add other vegetables to the stew, such as parsnips, turnips, or mushrooms.
Variation: For a spicier stew, add a pinch of red pepper flakes or a dash of hot sauce.
Variation: Add a tablespoon of tomato paste to the onions while they’re cooking for a richer, deeper flavor.
Variation: Instead of mashed potatoes, serve the stew over egg noodles, rice, or crusty bread.
Variation: Add some pearl onions.
Serving and Pairing Suggestions
This Beef and Guinness Stew is a complete meal on its own.
Serving Suggestions:
Serve it hot, in bowls.
Serve it with mashed potatoes, either on the side or as a base for the stew.
Serve it with crusty bread or Irish soda bread for dipping.
Garnish with fresh parsley or chopped green onions (optional).
Pairing Suggestions:
This stew pairs well with a variety of beverages.
A pint of Guinness stout or another dark beer is a classic pairing.
A full-bodied red wine, such as Cabernet Sauvignon or Merlot.
A glass of Irish whiskey.
For a non-alcoholic option, try sparkling water with a squeeze of lemon or lime.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (without mashed potatoes):
- Calories: Approximately 400-500
- Protein: 30-40 grams
- Fat: 20-30 grams (mostly from the beef)
- Carbohydrates: 15-20 grams
- Fiber: 3-5 grams
This is a general estimate. This Beef and Guinness Stew is a good source of protein and iron (from the beef).
It also provides fiber and vitamins from the vegetables. It’s a relatively hearty and calorie-dense meal, due to the beef and the rich broth.
You can reduce the fat content by using a leaner cut of beef and by trimming any visible fat before cooking.
PrintBeef and Guinness Stew
This Beef and Guinness Stew is the epitome of comfort food! I love the rich, savory flavors and the tender, melt-in-your-mouth beef. It’s a hearty and deeply satisfying dish.
Ingredients
- 4 slices bacon, cut into small pieces
- 2 ½ pounds boneless beef chuck, cut into 2-inch pieces
- 1 ½ teaspoons salt, divided, or more to taste
- Freshly ground black pepper to taste
- 2 onions, coarsely chopped
- 4 cloves garlic, minced
- 1 (14.9 ounce) can dark beer (such as Guinness)
- ¼ cup tomato paste
- 3 carrots, cut into 1-inch pieces
- 2 ribs celery, cut into 1-inch pieces
- 4 sprigs fresh thyme
- 1 teaspoon white sugar
- ½ teaspoon freshly ground black pepper, or to taste
- 2 ½ cups chicken stock, or as needed to cover
- 4 cups mashed potatoes (Optional)
Instructions
1. Cook the Bacon:
Gather all ingredients.
Cook and stir the bacon in a heavy skillet over medium-high heat until the bacon is browned and crisp, 3 to 4 minutes.
Turn off the heat and transfer the bacon pieces into a large stew pot or Dutch oven, reserving the bacon fat in the skillet.
2. Season and Sear the Beef:
Season the beef chuck cubes generously with 1 teaspoon of salt and freshly ground black pepper to taste.
Turn the heat to high under the skillet with the bacon fat. Sear the beef pieces in the hot fat on both sides until browned, about 5 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
Place the seared beef in the stew pot with the bacon, leaving the fat in the skillet.
3. Sauté the Onions:
Turn the heat down to medium. Cook and stir the onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes. Season with a large pinch of salt.
4. Add Garlic and Deglaze:
Cook the garlic with the onions until soft, about 1 minute.
Pour the beer into the skillet. Stir with a wooden spoon, scraping up and dissolving any browned bits of food (fond) from the bottom of the skillet. This adds a lot of flavor to the stew.
5. Combine Ingredients in Stew Pot:
Pour the cooking liquid from the skillet into the stew pot with the beef and bacon.
Stir in the tomato paste, carrots, celery, thyme sprigs, sugar, ½ teaspoon black pepper, and enough chicken broth to cover the ingredients.
6. Simmer the Stew:
Bring the stew to a gentle simmer, stirring to combine.
Reduce the heat to low and cover the pot.
Simmer the stew until the beef is fork-tender, about 2 hours. Stir the stew occasionally and skim off any fat or foam that rises to the surface, if desired.
7. Reduce and Thicken (Optional):
Remove the cover and raise the heat to medium-high.
Bring the stew to a low boil and cook until the stew has slightly thickened, 15 to 20 minutes.
8. Finish and Serve:
Remove and discard the thyme sprigs. Adjust salt and pepper to taste.
If desired, arrange mashed potatoes in a ring in a serving bowl. Ladle the stew into the center of the potatoes.
Enjoy your rich and flavorful Beef and Guinness Stew!
Recipe Summary and Q&A
Let’s recap this delicious Beef and Guinness Stew journey! Here’s a quick summary:
Summary: This Beef and Guinness Stew is a hearty and flavorful stew made with beef chuck, bacon, onions, garlic, Guinness stout, tomato paste, carrots, celery, thyme, and chicken stock. It’s slow-cooked until the beef is incredibly tender and the flavors have melded together. It’s a perfect comfort food for a cold day.
Q&A:
Q: Can I make this stew in a slow cooker?
A: Yes. Brown the beef and sauté the onions as directed in the recipe, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender.
Q: Can I make this stew in an Instant Pot?
A: Yes. Brown the beef and sauté the onions using the Sauté function. Then, add the remaining ingredients and cook on high pressure for 35 minutes, followed by a natural pressure release.
Q: Can I make this stew ahead of time?
A: Yes, this stew tastes even better the next day! The flavors will meld and develop even more as it sits. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Q: Can I freeze this stew?
A: Yes, this stew freezes well. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: I do not have Guinness, what can I use? A: Any dark beer will work.