Guinness Irish Beef Stew
Deliciously filling stew with an Irish spin.
Servings: 6
Calories:
Ingredients
- 2 ½ - 3 lbs chuck roast cut into 1 ½" x 1 ½" cubes
- 2 lbs yukon gold potatoes peeled & cut into 1 ½" cubes
- 8 oz bacon cut into 1" thick
- 14.9 oz Guinness beer
- 3 cups low-sodium or no-salt beef broth
- 4 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 3 carrots cut into 1" long
- 4 garlic cloves minced
- 3 celery cut into 1" long
- 1 onion chopped
- 2 dried bay leaves
Instructions
- In a large bowl: place beef, salt, pepper and mix.
- Heat the dutch oven or pot to medium-high. Place the sliced bacon in and cook for 10 minutes or until crispy. Transfer the bacon to a plate/bowl lined with paper towel to the drain grease. Do not discard grease. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.
- Place onion, garlic in the Dutch Oven or pot and cook for ~60 seconds or until fragrant. Add flour and stir constantly for 30 seconds. Add tomato paste and stir for a few seconds. Pour the Guinness beer in the dutch oven. Then deglaze the bottom of the pot to remove the bits. Bring the liquid to a boil. Return seared beef and bacon to the cooker. Add carrots, potatoes, celery, Worcestershire sauce, beef broth and mix. Add dried thyme, bay leaves and cover with a lid.
- Reduce the heat to low and cook for 2 hours or until the meat is tender (keep covered with the lid the entire time). Remove lid and discard bay leaves. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.
Serve with crusty bread or Irish bread. Garnish with fresh parsley and enjoy!
Video
Notes
Oven: Cover and bake at 320°F for 2½ hours. Remove from the oven and place the dutch oven on the stove top. Remove lid and bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste.
Slow Cooker: Follow all the steps above (reduce the beef broth to 2 cups instead of 3 cups). Place the ingredients in the cooker. Slow cook on low for 8 hours or 4 hours on high (until the beef is tender). Season with salt & pepper to taste.
Instant Pot: Follow all the steps above (reduce the beef broth to 2 cups instead of 3 cups) except for the flour (this will cause a burn notice). Pressure cook on high for 40 minutes, followed by a 10 minutes natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid. In a small bowl: combine cornstarch (2 tbsp) with cold water (4 tbsp). Stir until the cornstarch has fully dissolved and add to the cooker. Set cooker back to saute-high. Pour the cornstarch mixture into the stew. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.