Classic Beef and Guinness Stew
A classic Irish-inspired beef stew simmered with Guinness beer, aromatic herbs, and fresh vegetables, served over creamy mashed potatoes for a deeply flavorful and comforting meal.
Equipment
- 1 Heavy Skillet
- 1 Large Stew Pot
- 1 Wooden Spoon
- 1 Sharp Chef’s Knife
- Measuring Cups and Spoons
Ingredients
- 4 slices bacon chopped into small pieces
- 2 ½ pounds boneless beef chuck cut into 2-inch cubes
- 1 ½ teaspoons salt divided (plus more to taste)
- Freshly ground black pepper to taste
- 2 medium onions roughly chopped
- 4 garlic cloves minced
- 1 14.9-ounce can dark beer (such as Guinness)
- ¼ cup tomato paste
- 3 carrots cut into 1-inch chunks
- 2 celery stalks sliced into 1-inch pieces
- 4 sprigs fresh thyme
- 1 teaspoon white sugar
- ½ teaspoon freshly ground black pepper
- 2 ½ cups chicken stock or enough to cover the ingredients
- 4 cups mashed potatoes optional, for serving
Instructions
- Prepare Bacon and Render Fat: In a large heavy skillet over medium-high heat, cook the chopped bacon until it’s crispy and browned, about 3 to 4 minutes. Remove the bacon with a slotted spoon and transfer it to a large stew pot. Leave the rendered bacon fat in the skillet for searing the beef.
- Season and Sear Beef: Season the beef cubes generously with 1 teaspoon salt and freshly ground black pepper. Increase heat to high and sear the beef pieces in the hot bacon fat, browning all sides for about 5 minutes. Transfer the browned beef to the stew pot with the bacon. Keep the fat in the skillet.
- Cook Aromatics: Lower the heat to medium. Add the chopped onions to the skillet and sauté in the bacon fat until they soften and turn golden, about 5 to 8 minutes. Sprinkle a pinch of salt over the onions to help draw out moisture. Add the minced garlic and cook for another minute until fragrant.
- Deglaze with Beer: Pour the dark beer into the skillet with the onions and garlic, stirring well. Use a wooden spoon to scrape up all the browned bits stuck to the pan’s bottom, dissolving them into the liquid to build rich flavor.
- Combine Ingredients in Pot: Pour the beer-onion mixture into the stew pot with beef and bacon. Add tomato paste, carrots, celery, thyme sprigs, sugar, ½ teaspoon black pepper, and enough chicken stock to cover the ingredients completely.
- Simmer the Stew: Bring the stew to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cover the pot. Let it cook slowly for about 2 hours, stirring occasionally and skimming off any fat or foam that rises to the surface.
- Thicken the Stew: After 2 hours, remove the lid and increase heat to medium-high. Allow the stew to simmer uncovered for 15 to 20 minutes, stirring occasionally, until the liquid thickens slightly. Remove and discard the thyme sprigs.
- Final Seasoning and Serve: Taste and adjust seasoning with additional salt and pepper if needed. For a classic presentation, arrange mashed potatoes in a ring on a serving dish and ladle the stew into the center. Serve hot and enjoy!
Notes
- For richer flavor, let the stew rest for an hour after cooking; the flavors will meld even more.
- Use a good quality dark beer like Guinness to achieve the signature malty taste.
- If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the final simmer.
- This stew reheats well and can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Serve with crusty bread or buttered green peas for a complete meal.