Beef and Guinness Stew
Beef and Guinness Stew Say it: beef and GIN-iss stoo
Beef and Guinness stew is a hearty Irish pub-style dish of tender chuck steak slow-cooked with smoky bacon, onions, carrots and celery in a dark, malty stout gravy. It is eaten across Ireland, especially in colder months, often with mashed potatoes and soda bread. The Guinness gives a bittersweet, roasted depth, while long cooking makes the beef spoon-tender. It is a one-pot comfort dish that tastes even better the next day.
Beef and Guinness Stew
Beef and Guinness Stew
Pronounced beef and GIN-iss stoo
- Serves
- 4
- Prep
- 20 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Stew
To finish
Method
Pat the beef dry with paper towels, season with the salt and pepper, and toss with the flour in a bowl until evenly coated; shake off any excess.
Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning occasionally, until deep brown on all sides, 4 to 5 minutes per batch, then transfer to a plate.
Reduce the heat to medium and add the bacon. Cook, stirring, until the fat renders and the bacon is crisp and golden, about 5 minutes.
Add the onions, carrots and celery and cook, stirring occasionally, until softened and lightly golden at the edges, 7 to 9 minutes. Stir in the garlic and tomato paste and cook until fragrant and the paste darkens, about 1 minute.
Return the beef and any juices to the pot. Pour in the Guinness and beef stock, add the bay leaves and thyme, and scrape up the browned bits from the bottom. Bring to a gentle simmer.
Heat the oven to 325°F (160°C). Cover the pot and transfer it to the oven. Cook until the beef is fork-tender and the gravy has thickened, 2 to 2½ hours.
Remove the bay leaves and thyme stems. If the gravy is loose, simmer uncovered on the stovetop for 10 to 15 minutes until it coats the back of a spoon; taste and adjust the seasoning.
Stir in the parsley and serve hot.
Regional variants
Some Irish cooks add pearl barley (about 1/3 cup / 65 g, rinsed) in the last hour for a thicker stew; others top the finished stew with buttered mashed potatoes or bake it under a pastry lid as beef and Guinness pie.
Cook's notes
- Brown the beef in batches; crowding the pot steams the meat and you lose the deep, roasted flavor.
- The stew thickens and improves overnight, so it is a good dish to make a day ahead.
- Use a dry Irish stout rather than a sweet or chocolate stout for the most authentic bittersweet gravy.
Serve with
Buttered mashed potatoes, champ, or soda bread, with a pint of stout.
Make ahead and storage
Cool, cover and refrigerate for up to 3 days, or freeze for up to 2 months; reheat gently with a splash of stock.
