Beef and Guinness Stew (Printable Version)
# What You'll Need:
01 -
2 tbsp olive oil
02 -
1.25 kg beef chuck, boneless short rib or other slow cooking beef
03 -
3/4 tsp salt
04 -
3/4 tsp black pepper
05 -
3 garlic cloves, minced
06 -
2 onions, chopped (brown, white or yellow)
07 -
180g bacon, speck or pancetta, diced
08 -
3 tbsp plain flour
09 -
440ml Guinness Beer
10 -
4 tbsp tomato paste
11 -
750ml chicken stock (or beef broth)
12 -
3 carrots, peeled and cut into 1.25 cm thick pieces
13 -
2 large celery stalks, cut into 2cm pieces
14 -
2 bay leaves
15 -
3 sprigs thyme (or 1 tsp dried thyme leaves)
# How to Make It:
01 -
Cut the beef into 5cm chunks. Pat dry then sprinkle with salt and pepper.
02 -
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.
03 -
Lower heat to medium. If the pot is looking dry, add oil. Cook garlic and onion for 3 minutes until softening, then add bacon.
04 -
Cook until bacon is browned, then stir through carrot and celery.
05 -
Add flour, and stir for 1 minute to cook off the flour. Add Guinness, chicken stock and tomato paste. Mix well to ensure flour dissolves completely.
06 -
Add bay leaves and thyme. Return beef into the pot (including any juices). Liquid level should just cover the ingredients. Cover, lower heat so it is bubbling gently. Cook for 2 hours until the beef is tender.
07 -
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, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
08 -
Serve with creamy mashed potatoes.
# Handy Tips:
01 -
Guinness Beer is the key flavoring for the sauce. You cannot taste it in the finished dish, it just melds into the sauce.
02 -
For a non-alcoholic version, substitute the Guinness with 2 cups water + 1 tbsp Worcestershire sauce + 2 beef bouillon cubes.
03 -
Oven method: Cover and bake for 2.5 hours at 160°C, then uncover for 30-45 minutes to reduce sauce.
04 -
Slow cooker method: Reduce broth by 1 cup. Cook on low for 8 hours.
05 -
Pressure cooker method: Cook on HIGH for 40 minutes.