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Guinness Beef Stew


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  • Author: Amanda
  • Yield: 4 servings 1x

Description

A rich, hearty bowl of Irish beef stew with Guinness is the make-ahead comfort food your St. Patrick’s Day needs!  Full of bacon, tender beef chuck, veggies and coated in a thick, beefy gravy…you can’t go wrong with this stew.


Ingredients

Scale
  • 5 slices bacon, diced
  • 21/2 pounds boneless beef chuck, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • Olive oil, as needed
  • 2 tablespoons all-purpose flour
  • 1 large onion, diced
  • 2 large carrots, peeled and diced
  • 2 garlic cloves, finely minced
  • 2 teaspoons chopped fresh thyme
  • 1 large sprig of fresh rosemary
  • 8 ounces cremini mushrooms, caps trimmed and sliced
  • 2 tablespoons tomato paste
  • One 12-ounce bottle Guinness beer
  • 2 cups low-sodium beef stock
  • Fresh flat-leaf parsley, finely chopped, for garnish
  • Thinly sliced green onions, for garnish

Instructions

  1. Preheat a 5-quart brasier or large pot over medium heat.  Once hot, add the bacon and cook until golden and crisp, about 5 to 6 minutes.  Remove to a paper towel-lined plate.  Reserve the bacon fat in the pan and increase the heat to medium-high.
  2. Toss the beef cubes in salt, pepper and the 2 tablespoons flour to evenly coat.  Add half of the beef to the skillet and sear on both sides until golden brown, about 2 to 3 minutes per side.  Remove from the pan and repeat with the remaining half of the beef.  Set aside.
  3. Reduce the heat to medium and add the onion and carrots with a pinch of salt.  Sauté until softened and the onions are translucent, about 5 to 6 minutes.  Add the garlic, thyme and rosemary spring and toss for about 30 seconds, until the garlic is fragrant.  Add the sliced mushrooms and cook for another 5 to 6 minutes, until the mushrooms have softened and released some of their liquid.  You may need to add a little olive oil if the pan is looking dry.  Season to taste with salt and pepper.  Add the tomato paste and cook for 4 to 5 minutes more, until the tomato paste turns brick-red.  Stir in the Guinness, scraping up the bits on the bottom of the pan.  Add the beef stock and the seared beef and bring to a boil.  Once boiling, reduce the heat to medium-low. cover the pot and simmer for 70 to 90 minutes, until the beef is meltingly tender and the broth has thickened.  I like to leave the lid slightly cracked so the stew can thicken.  Add the bacon back in and stir together.  Serve with fresh parsley and green onions.
  • Category: Soups/Stews, Beef