A rich beef stew, made with the unmistakable flavour of Guinness, makes this the most savory and mouthwatering comfort food youโll ever eat!
Serves: 8-10
Prep Time: 10-15 mins
Total Time: 3 hrs
Ingredients
- 2 tbsp olive oil
- 1.25 kg beef chuck, boneless short rib or any other braising beef
- ยพ tsp each salt & black pepper
- 3 garlic cloves, minced
- 2 onions, chopped
- 180g bacon, diced
- 3 tbsp flour
- 440ml Guinness
- 4 tbsp tomato paste
- 750 ml chicken stock or beef broth
- 3 carrots, peeled & roughly chopped
- 2 large celery stalks, roughly chopped
- 2 bay leaves
- 3 sprigs thyme
Method
- Cut the beef into 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 and repeat with the remaining beef
- Lower the heat to medium and if the pot is looking dry add a little oil
- Cook the garlic and onion for 3 minutes until soft
- Add the bacon and cook until bacon is browned
- Stir in the carrot and celery
- Add flour, and stir for 1 minute
- Add Guinness, broth/stock and tomato paste
- Mix well, add bay leaves & thyme
- Return the beef and its juices into the pot
- Liquid level should just cover all the ingredients
- Cover, lower heat so it is bubbling gently
- Cook for 2 hours
- Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart & the sauce has reduced and thickened slightly
- Skim off any fat on the surface and discard
- Adjust salt and pepper to taste
- Remove bay leaves and thyme
To Serve
Serve with creamy mashed potatoes & garnish with some parsley