{"id":4932,"date":"2024-03-02T21:29:38","date_gmt":"2024-03-02T21:29:38","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4932"},"modified":"2024-06-23T15:17:40","modified_gmt":"2024-06-23T15:17:40","slug":"irish-beef-and-guinness-stew","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/irish-beef-and-guinness-stew\/","title":{"rendered":"Irish Beef and Guinness Stew [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Irish Beef and Guinness Stew<\/span><\/h2>\n
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The iconic Irish Beef and Guinness Stew is easy to make but requires patience while it slow cooks! The Guinness Beer is the secret weapon ingredient in this, creating a sauce that has wonderful deep complex flavours.\u00a0<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>3 hours<\/span><\/span> hrs<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Nagi – Recipe Tin Eats<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> tbsp<\/span> olive oil<\/span><\/li>
  • 2\u00bd<\/span> lb (1.25kg)<\/span> beef chuck<\/span> boneless short rib or any other slow cooking beef (no bone)<\/span><\/li>
  • \u00be<\/span> tsp<\/span> each salt and black pepper<\/span><\/li>
  • 3<\/span> garlic cloves<\/span> minced<\/span><\/li>
  • 2<\/span> onions<\/span> chopped (brown, white or yellow)<\/span><\/li>
  • 6<\/span> oz (180g)<\/span> bacon<\/span> speck or pancetta, diced<\/span><\/li>
  • 3<\/span> tbsp<\/span> flour<\/span> all purpose\/plain, (Note 3 for GF)<\/span><\/li>
  • 14.9<\/span> oz (440ml)<\/span> Guinness<\/span> (Note 1)<\/span><\/li>
  • 4<\/span> tbsp<\/span> tomato paste<\/span><\/li>
  • 3<\/span> cups (750ml)<\/span> chicken stock\/broth <\/span> (or beef broth \u2013 Note 4)<\/span><\/li>
  • 3<\/span> carrots<\/span> peeled and cut into 1.25 cm \/ 1\/2\u2033 thick pieces<\/span><\/li>
  • 2<\/span> large<\/span> celery stalks<\/span> cut into 2cm \/ 1\u2033 pieces<\/span><\/li>
  • 2<\/span> bay leaves<\/span><\/li>
  • 3<\/span> sprigs<\/span> thyme<\/span> (or sub with 1 tsp dried thyme leaves)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Cut the beef into 5cm\/2\u2033 chunks. Pat dry then sprinkle with salt and pepper.<\/div><\/li>
    • 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.<\/div><\/li>
    • Lower heat to medium. If the pot is looking dry, add oil.<\/div><\/li>
    • Cook garlic and onion for 3 minutes until softening, then add bacon.<\/div><\/li>
    • Cook until bacon is browned, then stir through carrot and celery.<\/div><\/li>
    • Add flour, and stir for 1 minute to cook off the flour.<\/div><\/li>
    • Add Guinness, chicken broth\/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.<\/div><\/li>
    • Return beef into the pot (including any juices). Liquid level should just cover \u2013 see video or photos.<\/div><\/li>
    • Cover, lower heat so it is bubbling gently. Cook for 2 hours \u2013 the beef should be pretty tender by now. Remove lid then simmer for a further 30 \u2013 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.<\/div><\/li>
    • Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.<\/div><\/li>
    • Serve with creamy mashed potatoes!!<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>
      1. Guinness Beer<\/strong> is a dark coloured rich Irish stout 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.<\/span>
      <\/div>\nThere 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\u2019t Irish Guinness Stew!<\/span>
      <\/div>\n2. Other cooking methods:<\/strong><\/span>
      <\/div>\n\u2013 OVEN:<\/strong> Cover and bake for 2 1\/2 hours at 160C \/ 320F. Remove, then cook for a further 30 \u2013 45 minutes to reduce sauce, per recipe.
      \u2013 SLOW COOKER:<\/strong>\u00a0Reduce chicken broth by 1 cup. After you add the Guinness and broth\/stock into the pot, bring to simmer and ensure you scrape the bottom of the pot well. Transfer everything into slow cooker. Add remaining ingredients per recipe. Cook on low for 8 hours. If sauce needs more thickening, simmer with slow cooker lid off (if you have that function), to ladle some of the sauce into a separate saucepan and reduce on stove.
      \u2013 PRESSURE COOKER:<\/strong> Follow slow cooker instructions, cook on HIGH for 40 minutes (this might seem longer than most but we\u2019re using chuck here which needs to be cooked for a long time until tender and also the pieces are large).<\/span>
      <\/div>\n3. FLOUR: <\/strong>I prefer my stew sauce a bit thick, not watery, so I always add flour to slightly thicken the sauce. Some recipes say to dust beef with flour before browning \u2013 I prefer not to use this method because the flour burns then this permeates throughout the whole stew.<\/span>
      <\/div>\n4. Beef vs Chicken Broth<\/strong> \u2013 I use chicken broth because the flavour is slightly more mild which lets the Guinness flavour come through more. But beef broth works just as well and you can definitely still taste the Guinness!!<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n
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