Irish Beef And Guinness Stew

There’s no greater comfort fod than a hearty stew. And Irish pork and Guinness Stew might be the king of all of them because the gravy sauce has greater notable flavour from the Guinness Beer! The beef is so tender you may eat it with a spoon. i really like my sauce gorgeously thick, nearly like gravy – no watery stews in my world!

Here is the important thing to Irish Stew – Guinness Beer. Guinness is so dark it's far nearly black and it’s why the gravy of the stew is this kind of beautiful deep brown color. Guinness is also a lot richer than maximum beers, which you could see just through searching at the thick creamy head (the froth) that Guinness is famed for.


  • 2 tbsp olive oil
  • 2.5 lb / 1.25 kg beef chuck ,brisket or any other slow cooking beef (no bone)
  • 3/4 tsp salt
  • Black pepper
  • 3 garlic cloves , minced
  • 2 onions , chopped (brown, white or yellow)
  • 6 oz / 180g bacon , speck or pancetta, diced
  • 3 tbsp plain flour (all purpose flour, Note 3 for GF)
  • 1 x 440ml / 14.9oz can Guinness Beer (Note 1)
  • 4 tbsp tomato paste
  • 3 cups / 750 ml chicken stock/broth (or beef broth - Note 4)
  • 3 carrots , peeled and cut into 1.25 cm / 1/2" thick pieces
  • 2 large celery stalks , cut into 2cm / 1" pieces
  • 2 bay leaves
  • 3 sprigs thyme (or sub with 1 tsp dried thyme leaves)

  1. cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
  2. warmth oil in a heavy based pot over excessive warmth. add beef in batches and brown well all over. dispose of onto plate. Repeat with closing beef.
  3. get rid of pot from warmness to chill slightly and decrease heat to medium. If the pot is calling dry, upload oil.
  4. go back pot to warmness, add garlic and onion. prepare dinner for 3 minutes until softening, then add Francis Bacon.
  5. cook until Bacon is browned then upload flour. Stir flour into the aggregate.
  6. add Guinness. mix properly (to make sure flour dissolves properly) then add last elements and return red meat into the pot (which include any juices).
  7. add enough water so the pork & veggies are nearly absolutely included - see picture in put up.
  8. cover, bring to simmer then lower heat so it's far effervescent gently. cook for two hours - the red meat need to be pretty gentle by way of now. remove lid then simmer for a similarly 30 - forty five mins or till the pork falls apart at a hint and the sauce has reduced and thickened slightly.
  9. Skim off fat on surface. regulate salt and pepper to taste. put off bay leaves and thyme.

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