Description
Guinness Beef Stew is the epitome of hearty comfort food. Tender chunks of beef, earthy vegetables, and rich Guinness stout combine to create a deeply flavorful stew that warms you from the inside out. Perfect for cozy nights or special occasions, this dish is a true labor of love that rewards you with its rich, satisfying taste.
Ingredients
- 4 strips bacon, diced
- 3.5 lbs beef chuck, cut into 2-inch cubes
- 1 yellow onion, large diced
- 3 carrots, chopped
- 2 celery ribs, chopped
- ¼ head cabbage, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour
- 2 cups Guinness stout (classic version)
- 2 ½ cups beef broth
- 1 cup strong brewed coffee
- 2 bay leaves
- 2 sprigs thyme
- 1 lb baby gold potatoes, halved
- 2 cups frozen peas (optional)
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Cook the Bacon:
In a Dutch oven over medium-low heat, cook the diced bacon until browned and crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot. - Sear the Beef:
Season the beef chuck cubes generously with kosher salt and freshly cracked black pepper. Sear the beef in the bacon fat over medium-high heat, working in batches to avoid overcrowding. Brown the beef on all sides, then set aside. - Sauté the Vegetables:
Reduce the heat to medium. Add a small pat of butter if needed, then sauté the diced onion, carrots, celery, and cabbage for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional minute. - Incorporate the Tomato Paste:
Stir in the tomato paste and cook for 2-3 minutes, allowing it to deepen in color and flavor. - Add the Flour:
Sprinkle the flour over the vegetables, stirring well to coat them. This will help thicken the stew as it cooks. - Deglaze with Guinness:
Pour in the Guinness stout and use a wooden spoon to scrape up any browned bits from the bottom of the pot. - Build the Stew:
Add the beef broth, brewed coffee, bay leaves, thyme, seared beef, and cooked bacon to the pot. Stir everything together until well combined. - Add the Potatoes:
Stir in the halved baby gold potatoes, ensuring they are evenly distributed throughout the stew. - Braise in the Oven:
Cover the Dutch oven with its lid and transfer it to the preheated oven. Let the stew braise for 3 to 3.5 hours, or until the beef is fork-tender and the flavors have melded beautifully. - Add the Peas (Optional):
If using frozen peas, stir them into the stew during the last 15 minutes of cooking. - Rest and Serve:
Remove the stew from the oven and let it rest, covered, for 15 minutes. Remove the bay leaves and thyme sprigs before serving. Serve hot with crusty bread or over mashed potatoes for the ultimate comfort meal.
Notes
- Meat Choice: Opt for well-marbled beef chuck, which becomes tender and flavorful when slow-cooked.
- Vegetable Swaps: Add parsnips, turnips, or mushrooms for variety.
- Make Ahead: This stew tastes even better the next day as the flavors deepen.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw and reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Irish