Guinness Beef Stew
Rich Irish beef stew, made with the unmistakable flavor of Guinness and coffee.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 mins
Servings: 6 servings
- 2 1/2 Tbsp olive oil
- 1.2 kg boneless beef chuck
- salt and black pepper, to season beef
- 4 cloves garlic, minced
- 2 yellow onions, chopped
- 7 slices bacon, chopped
- 3 1/2 Tbsp all purpose flour
- 400ml can Guinness Draught beer
- 5 Tbsp tomato paste
- 3 cups chicken stock
- 4 carrots, peeled and cut into 1/2-1" slices
- 2 celery stalks, cut into 1" pieces
- 1 parsnip, peeled and cut into 1/2" pieces (optional)
- 2 bay leaves
- 1 tsp dried thyme (or use 3-4 sprigs fresh thyme)
- 1/2 cup brewed coffee.
We recommend Pyschobilly Blend
- 3 dried prunes, chopped - optional - (this is to mitigate any possible bitterness from the Guinness)
- 8 baby Yukon gold potatoes, cut in half or quarters
- Slice beef chuck into 1 1/2-2" pieces.
- Pat beef with a paper towel to dry, then season liberally with salt and black pepper.
- Heat olive oil in a heavy bottomed pot over HIGH heat.
- Add beef, in a single layer, to the pot and brown on all sides.
- Remove browned beef to a plate, then repeat with remaining beef.
- Lower heat to MED, then add onions and garlic.
- Season with salt, and cook until softened, about 3-4 minutes.
- Add bacon pieces and cook until browned.
- Add flour and stir to combine well.
- Let floured mixture cook for 1 minute to remove any raw flour taste.
- Pour in Guinness beer and stir well to combine and loosen any browned bits from the bottom of the pot.
- Add tomato paste, chicken stock, carrots, celery, parsnip, bay leaves, thyme and coffee.
- Return beef to the pot and stir.
- If needed, add enough water so that the beef and veggies are nearly fully covered.
- Bring to a bubble, then reduce heat to LOW or so that it's simmering, cover, and simmer for 2 hours.
- Remove lid, add potatoes and chopped prunes, stir, then simmer uncovered another 30-40 minutes, until sauce has thickened to a loose gravy consistency, beef is incredibly tender and potatoes are fork tender.
- If needed, skim residual fat off the surface.
- Taste, and adjust salt and pepper as needed.
- Remove bay leaves and serve.
SLOW COOKER DIRECTIONS:
Complete steps 1-4, add Guinness and loosen any browned bits from the bottom of the pot.
Transfer mixture to a slow cooker. Add remaining ingredients and cook on LOW for 8 hours.
Complete steps 1-6.
Cover and bake at 160 degrees C for 2 hours 20 minutes.
Remove from the oven, add potatoes and prunes, and simmer uncovered on the stovetop as directed in the recipe for 30-40 minutes to reduce sauce.