Irish Beef Stew with Guinness

A hearty stew for any occasion

I am a sucker for stew. I love any slow-cooked meaty concoction I can slather over mashed potatoes and gobble down without self-control or dignity. Plus, it’s perfect for dinner parties or a decadent Sunday dinner. Once it’s prepped, it just cooks mostly hands-off until you are ready to serve. 

What A DIFFERENCE A DAY MAKES

Did I mention it’s even better reheated!?! Seriously, I generally loathe leftovers, but something magical happens to this stew if you let it sit in the fridge overnight and reheat it on the stove the next day. I’m sure there’s some science-y thing that happens when it cools and reheats, but guess what, I’m too lazy to research it – so you’ll just have to take my word for it. 

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Irish Beef Stew with Guinness

  • Author: Liz Sloan
  • Prep Time: 45 Minutes
  • Cook Time: 2 Hours 45 Minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 46 Servings 1x

Ingredients

Scale

2 tbsp olive oil

2.5 lb beef chuck

3/4 tsp each salt and black pepper

5 garlic cloves, minced

1 shallot, chopped

3 white onions, caramelized

8 oz bacon diced

3 tbsp flour

2 medium Yukon potatoes, peeled and cut into 1 – 1.5″ cubes

1 Guinness Beer

4 tbsp tomato paste

2 tablespoons Worcestershire sauce

3 cups beef broth

3 carrots, peeled and cut into 1/2″ thick pieces

2 bay leaves

1 tsp fresh thyme leaves


Instructions

Cut the beef into 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.

Lower heat to medium. If the pot is looking dry, add oil.

Add bacon, when nearly browned add garlic and shallot for 1 minute.

Add carrot, potatoes and flour, and stir for 1 minute to cook off the flour.

Add Guinness, beef stock, Worcestershire and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.

Return beef into the pot (including any juices). Bring mixture to a rolling boil. Add caramelized onions. Cover and 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, 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 (if used sprigs).


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