Irish Beef and Guinness Stew
You will need to order 2.5 lbs. of stew meat and 1 lb. of bacon from the Build-Your-Own-BoxRecipe courtesy of Nagi
Total Time: 3 hrs. 10 min.
Yield: 6 people
Ingredients
Directions
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Defrost your beef stew meat. Pat dry then sprinkle with salt and pepper.
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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.
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Lower heat to medium. If the pot is looking dry, add oil.
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Cook garlic and onion for 3 minutes until softening, then add bacon.
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Cook until bacon is browned, then stir through carrot and celery.
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Add flour, and stir for 1 minute to cook off the flour.
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Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
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Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
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Cover, 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.
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Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
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Serve with creamy mashed potatoes or Irish Soda Bread!!
https://www.recipetineats.com/no-yeast-bread-irish-soda-bread/
1. Guinness Beer is a dark coloured rich Irish beer and it is the key flavouring for the sauce of this stew. You CANNOT taste it in the finished dish, it just melds into an amazing sauce. In Australia you can get Guinness at all major liquor stores.
There is no non-alcoholic substitute unfortunately. If you cannot consume alcohol, substitute the Guinness with 2 cups water + 1 tbsp Worcestershire sauce + 2 beef bouillon cubes crumbled. This will make it a classic beef stew. Taste FAB, it just isn't Irish Guinness Stew!
