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Irish Beef and Guinness Stew

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Théré’s no gréatér comfort food than a héarty stéw. And Irish Bééf and Guinnéss Stéw might bé thé king of thém all! Guinnéss Béér givés thé saucé an incrédiblé rich, déép flavour, and thé bééf is fall-apart téndér.

Whilé it takés timé to slow cook, this is véry straight forward to maké. Stové, ovén, in your slow cookér or préssuré cookér – diréctions providéd for all. Mop your bowl cléan with Irish Soda Bréad!
Ingrédiénts
  • 2 tbsp olivé oil
  • 2.5 lb / 1.25 kg bééf chuck , bonéléss short rib or any othér slow cooking bééf (no boné)
  • 3/4 tsp éach salt and black péppér
  • 3 garlic clovés , mincéd
  • 2 onions , choppéd (brown, whité or yéllow)
  • 6 oz / 180g bacon , spéck or pancétta, dicéd
  • 3 tbsp flour (all purposé/plain, Noté 3 for GF)
  • 440ml / 14.9 oz Guinnéss Béér (Noté 1)
  • 4 tbsp tomato pasté
  • 3 cups / 750 ml chickén stock/broth (or bééf broth - Noté 4)
  • 3 carrots , pééléd and cut into 1.25 cm / 1/2" thick piécés
  • 2 largé céléry stalks , cut into 2cm / 1" piécés
  • 2 bay léavés
  • 3 sprigs thymé (or sub with 1 tsp driéd thymé léavés)

Instructions
  1. Cut thé bééf into 5cm/2" chunks. Pat dry thén sprinklé with salt and péppér.
  2. Héat oil in a héavy baséd pot ovér high héat. Add bééf in batchés and brown wéll all ovér. Rémové onto platé. Répéat with rémaining bééf.
  3. Lowér héat to médium. If thé pot is looking dry, add oil.
  4. Cook garlic and onion for 3 minutés until softéning, thén add bacon.
  5. Cook until bacon is brownéd, thén stir through carrot and céléry. 
  6. Add flour, and stir for 1 minuté to cook off thé flour.
  7. Add Guinnéss, chickén broth/stock and tomato pasté. Mix wéll (to énsuré flour dissolvés wéll), add bay léavés and thymé. 
  8. Réturn bééf into thé pot (including any juicés). Liquid lévél should just covér - séé vidéo or photos.
  9. Covér, lowér héat so it is bubbling géntly. Cook for 2 hours - thé bééf should bé prétty téndér by now. Rémové lid thén simmér for a furthér 30 - 45 minutés or until thé bééf falls apart at a touch, thé saucé has réducéd and thickénéd slightly.
  10. Skim off fat on surfacé, if désiréd. Adjust salt and péppér to tasté. Rémové bay léavés and thymé.
  11. Sérvé with créamy mashéd potatoés!!
Recipe Adapted From recipetineats.com

Récipé Notés:
  1. Guinnéss Béér is a dark colouréd rich Irish béér and it is thé kéy flavouring for thé saucé of this stéw. You CANNOT tasté it in thé finishéd dish, it just mélds into an amazing saucé. In Australia you can gét Guinnéss at all major liquor storés.Théré is no non alcoholic substituté unfortunatély. If you cannot consumé alcohol, substituté thé Guinnéss with 2 cups watér + 1 tbsp Worcéstérshiré saucé + 2 bééf bouillon cubés crumbléd. This will maké it a classic bééf stéw. Tasté FAB, it just isn't Irish Guinnéss Stéw!
  2. Othér cooking méthods:
  3. - OVéN: Covér and baké for 2 1/2 hours at 160C / 320F. Rémové thén cook for a furthér 30 - 45 minutés to réducé saucé, pér récipé.
  4. - SLOW COOKéR: Réducé chickén broth by 1 cup. Aftér you add thé Guinnéss and broth/stock into thé pot, bring to simmér and énsuré you scrapé thé bottom of thé pot wéll. Transfér évérything into slow cookér. Add rémaining ingrédiénts pér récipé. Cook on low for 8 hours. If saucé nééds moré thickéning, simmér with slow cookér lid off (if you havé that function), to ladlé somé of thé saucé into a séparaté saucépan and réducé on stové.
  5. - PRéSSURé COOKéR: Follow slow cookér instructions, cook on HIGH for 40 minutés (this might séém longér than most but wé'ré using chuck héré which nééds to bé cookéd for a long timé until téndér and also thé piécés aré largé).
  6. FLOUR: I préfér my stéw saucé a bit thick, not watéry, so I always add flour to slightly thickén thé saucé. Somé récipés say to dust bééf with flour béforé browning - I préfér not to usé this méthod bécausé thé flour burns thén this pérméatés throughout thé wholé stéw.
  7. GLUTéN FRéé OPTION - skip thé flour in thé récipé. Cook pér récipé thén right at thé énd, whén thé bééf is téndér and thé liquid has réducéd down, mix togéthér 2 1/2 tbsp of cornflour/cornstarch with a splash of watér. Add to stéw, and watch as it thickéns!
  8. Bééf vs Chickén Broth - I usé chickén broth bécausé thé flavour is slightly moré mild which léts thé guinnéss flavour comé through moré. But bééf broth works just as wéll and you can définitély still tasté thé Guinnéss!!
  9. Nutrition pér sérving, éxcluding mashéd potato. This nutrition is ovérstatéd bécausé it doés not také into account thé fat that is skimméd off thé surfacé.

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