Beef and Guinness Stew: A Hearty Irish Classic for Cozy Nights
As the chill of autumn settles in, there’s nothing quite like the warmth of a hearty stew to bring comfort to the soul. Growing up, my grandmother would make her famous Beef and Guinness Stew every Sunday, filling our home with the rich aroma of tender beef and savory herbs. It was a dish that brought our family together, sharing stories and laughter around the table. This recipe is not just a meal; it’s a cherished memory that I hold dear.
What Makes It Special
This Beef and Guinness Stew stands out for several reasons:
- Rich Flavor: The combination of stout beer and slow-cooked beef creates a depth of flavor that is simply irresistible.
- Comforting Texture: The tender chunks of beef and soft vegetables make every bite a warm hug.
- Easy to Prepare: With minimal prep time, this dish is perfect for busy weeknights or leisurely weekends.
- Versatile: You can easily adapt the recipe to include your favorite vegetables or herbs.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 2 hours | Servings: 6
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.9 oz) Guinness stout
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Let’s Get Cooking
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In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
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In the same pot, add the chopped onion and carrots. Sauté until the onion is translucent, about 5 minutes.
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Add the minced garlic and cook for an additional minute until fragrant.
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Return the beef to the pot and stir in the tomato paste, thyme, salt, and pepper.
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Pour in the Guinness stout and beef broth, scraping the bottom of the pot to release any browned bits.
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Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the beef is tender.
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Serve hot, garnished with fresh parsley.
My Pro Tips
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For an extra layer of flavor, consider adding a bay leaf during the simmering process.
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If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 10 minutes of cooking.
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Feel free to substitute the Guinness with another stout or even a dark ale if you prefer.
What to Serve With It
- Crusty bread for dipping
- Mashed potatoes for a comforting side
- A fresh green salad to balance the richness
- A glass of red wine or a pint of stout
FAQs
Q: Can I make this stew in a slow cooker?
A: Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
The Heart of the Dish
This Beef and Guinness Stew is more than just a recipe; it’s a celebration of family, tradition, and the simple joys of life. Each time I prepare it, I’m reminded of my grandmother’s warm kitchen and the love that filled our home. I hope this dish brings you as much comfort and joy as it has brought to me.
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients or share your own stories about family meals. I’d love to hear how it turns out for you!
Beef and Guinness Stew: A Hearty Irish Classic for Cozy Nights
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bottle (14.9 oz) Guinness stout
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 pound baby potatoes, halved
- Crusty bread for dipping
- Mashed potatoes for a comforting side
- A fresh green salad to balance the richness
- A glass of red wine or a pint of stout
Instructions
- Season the beef with salt and pepper.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in the garlic, tomato paste, and Worcestershire sauce, cooking for an additional 2 minutes.
- Return the beef to the pot and pour in the Guinness stout. Scrape up any browned bits from the bottom of the pot.
- Add the beef broth, bay leaves, thyme, and potatoes. Bring to a boil.
- Reduce heat to low, cover, and simmer for 2 hours, or until the beef is tender.
- Remove bay leaves before serving. Serve hot with crusty bread, mashed potatoes, or salad.
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