You catch the smell through the steam vent and suddenly you are starving
You feel your stomach rumble as you hear the gentle hissing of the valve. The aroma of beef, onions, and that deep Guinness smell wafts out. You know this stew is gonna be good. You start to get impatient, watching that float valve stay still for a bit too long.
You notice the steam cues telling you it's time to release pressure. You lift the sealing ring a little to check if the pressure's built enough. It's soft but firm, just like you want it.
That first spoonful of the stew hits your tongue and you feel warm all over. Tender beef, flavorful broth, and that touch of smoky bacon. It's the kinda dish y'all gonna wanna make again and again.
Irish Beef and Guinness StewNagi
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Equipment
- 1 Heavy-based pot For browning and simmering
Ingredients
Main ingredients
- 2 tablespoon olive oil
- 2.5 lb beef chuck , boneless short rib or any other slow cooking beef (no bone)
- ¾ teaspoon salt each
- ¾ teaspoon black pepper each
- 3 cloves garlic minced
- 2 onions chopped (brown, white or yellow)
- 6 oz bacon speck or pancetta, diced
- 3 tablespoon flour (all purpose/plain, Note 3 for GF)
- 440 ml Guinness Beer (Note 1)
- 4 tablespoon tomato paste
- 750 ml chicken stock/broth (or beef broth – Note 4)
- 3 cups carrots peeled and cut into 1.25 cm / ½" thick pieces
- 2 large celery stalks cut into 2cm / 1" pieces
- 2 bay leaves
- 3 sprigs thyme or sub with 1 teaspoon dried thyme leaves
Instructions
Instructions
- Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
- 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.
- Lower heat to medium. If the pot is looking dry, add oil.
- Cook garlic and onion for 3 minutes until softening, then add bacon.
- Cook until bacon is browned, then stir through carrot and celery. Add flour, and stir for 1 minute to cook off the flour.
- Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme. Return beef into the pot (including any juices). Liquid level should just cover – see video or photos.
- Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
- Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with creamy mashed potatoes!!
Notes
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