Ingredients
Method
- Heat a large Dutch oven or heavy pot over medium-high heat, then cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave the bacon fat in the pot. If you prefer not to use bacon, use a tablespoon of olive oil or vegetable oil for searing the beef.
- Pat the beef cubes dry with paper towels, then place them in a large mixing bowl. Season them generously with salt, pepper, cumin, and coriander. Coat them with the flour. Turn the heat to medium-high heat and sear the beef in batches in the bacon fat or oil until they are browned on all sides. Remove and set them aside.
- Reduce the heat to medium heat and add the onions, garlic, celery, and carrots to the pot. Cook them for about 5 minutes until softened and caramelized. Stir in the tomato paste and cook for another minute to build deep flavor.
- Pour in the Guinness beer, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 3–5 minutes to burn off the alcohol taste and enhance the beer's malty flavor.
- Add the Worcestershire sauce, beef stock, thyme, and bay leaves, and return the browned beef to the pot. Stir the ingredients and bring the stew to a boil. Reduce heat to low heat, cover, and simmer for 2 hours, stirring occasionally, until the beef is fall-apart tender and the stew thickens.
- If the stew is too thin (liquid seems watery rather than slightly thickened), combine ¼ cup of cold water and 2 tablespoons of flour in a small bowl to create a thickening slurry. Add it to the stew and stir until it thickens.
- Remove the bay leaves and thyme sprigs (if using fresh). Return the reserved bacon to the pot (if using) and adjust the seasoning to taste. Serve this hearty Guinness beef stew with mashed potatoes. For extra flavor, pair it with a loaf of Irish soda bread or good crusty bread.
Notes
Beef Chuck (or Chuck Roast):This cut of beef is ideal for stews because it has enough connective tissue to break down during the long cooking time, resulting in tender meat. Substitute chuck roast with short ribs or stew meat for a similar texture.
Guinness Beer (or Dark Beer):The Guinness beer adds a unique flavor with its malty richness, enhancing the deep flavor of the stew. If you don't have Guinness, other dry stouts like Murphy's or Beamish will work. If you prefer a non-alcoholic option, you can use Guinness 0.0 which is an alcohol-free alternative.
Beef Stock (or Beef Broth):This adds rich flavor and depth to the stew. For a lighter option, use chicken stock, but the stew will lose some of its hearty character.
Aromatics (Onion, Garlic, Celery, Carrots):These vegetables build the foundation of flavor, adding sweetness and earthiness.
Tomato Paste:This adds a touch of acidity and richness, enhancing the Maillard reaction during cooking. If you don't have tomato paste, a splash of tomato sauce can help balance the flavors.
Flour:Used to coat the beef, it helps create a good crust during searing and thickens the stew naturally. For a gluten-free option, use gluten-free flour or cornstarch.
Bacon (Optional):Bacon adds extra flavor and smokiness. If omitted, use a tablespoon of olive oil or vegetable oil for searing the beef.