If you're ready to take your beef stew game to the next level, it's time you make Irish beef stew. This rich, hearty stew is a little different than your classic beef stew thanks to the addition of Guinness stout. The Guinness adds loads of flavor to the stew, helping to infuse the ultra-tender beef with the subtle flavor of stout beer. Traditional versions of Irish stew use lamb, but this one calls for beef. It's a great comfort food to make during the fall and winter, especially when served with some creamy mashed potatoes and some freshly baked crusty bread.
The secret to a great-tasting Irish beef stew is to use Guinness beer. It lends a rich flavor and gives the stew its dark color. If you can't find Guinness, other Irish stouts will work.
Making a hearty Irish Guinness and beef stew from scratch is super easy and doesn't take much active cooking time. First, brown the beef, then set it off to the side. Saute the garlic and onions until they become soft, then stir in the bacon. Let the bacon crisp up, then mix in the carrots and celery. Sprinkle them with flour – this will help your stew to get nice and thick, then pour in the Guinness, chicken broth, and tomato paste. Stir everything well, then add the beef back to the pot. Cover the pot with a lid and cook it on low for 2 hours. Remove the lid and cook the stew for another 30 to 45 minutes, or until the beef is meltingly tender.
Use any kind of stewing meat. Chuck roast, short rib, and other slow-cooking cuts are perfect. Whatever you choose, make sure it's boneless.
This stew also takes wonderful made with lamb.
Pancetta is a delicious substitute for bacon in this recipe.
For a gluten-free option, use cornstarch instead of flour as a thickening agent.
To cook in a pressure cooker, set the cooker to high and cook for 40 minutes and do a 10 to 15-minute natural release.
In a slow cooker, cook on low for 6 to 8 hours.
Serve your Irish beef stew with a side of roasted or mashed potatoes, cauliflower mash, and some roasted or steamed vegetables. It's a hearty dish, so you don't need too many sides on the table. You'll definitely want some bread to mop up your bowl. We recommend Irish soda bread, but any crusty loaf will do!
Transfer leftover stew to an airtight container and refrigerate for up to 4 days. For long-term storage, freeze Irish beef stew for up to 3 months.
Heat oil in a Dutch oven over high heat. Brown the beef. Remove with a slotted spoon and set aside.
Reduce heat to medium. Add more oil. Saute garlic and onions until softened, about 3 minutes. Stir in the bacon and cook until browned. Add in the carrot and celery.
Stir in the flour and cook for 1 minute.
Pour in Guinness, chicken broth, and tomato paste. Stir, then add in the bay leaves and thyme.
Transfer the beef to the pot. Place the lid on the pot and lower the heat to a simmer. Cook for 2 hours or until the beef is tender. Remove the lid and cook for another 30 to 45 minutes. Remove the bay leaves and thyme and serve.
Use chicken or beef broth to make your stew. Use a low-sodium option if you're worried about your salt intake.