This rich and robust beef stew gets its deep flavor from Guinness stout, tender chunks of beef, and hearty vegetables that simmer together into pure comfort.
Recipe Details
Ingredients
- 1.4kg beef chuck roast, cut into 2-inch cubes
- 60g plain flour for dusting
- 45ml vegetable oil
- 170g thick-cut bacon, chopped
- 2 large yellow onions, diced
- 4 large carrots, cut into chunks
- 3 stalks celery stalks, chopped
- 6 cloves garlic cloves, minced
- 45ml tomato paste
- 440ml Guinness stout (1 bottle)
- 750ml rich beef stock
- 15ml Worcestershire sauce
- 3 leaves bay leaves
- 15ml fresh thyme leaves
- 680g Yukon Gold potatoes, cut into chunks
- 225g cremini mushrooms, quartered
- 150g frozen peas
- to taste salt and freshly ground black pepper
- 45ml fresh parsley, chopped
Instructions
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Pat 1.4kg beef chuck roast dry and season generously with to taste salt and freshly ground black pepper. Toss with 60g plain flour for dusting until evenly coated.
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Heat 45ml vegetable oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, about 4 minutes per side. Remove and set aside.
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Add 170g thick-cut bacon to the same pot and cook until crispy, about 5 minutes. Remove with slotted spoon, leaving fat in pot.
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Reduce heat to medium and sauté 2 large yellow onions, 4 large carrots, and 3 stalks celery stalks in the bacon fat until softened, about 8 minutes.
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Add 6 cloves garlic cloves and 45ml tomato paste, cooking for 2 minutes until fragrant and paste darkens slightly.
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Pour in 440ml Guinness stout (1 bottle), scraping up any browned bits from the bottom. Let simmer for 3 minutes to cook off some alcohol.
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Return beef and bacon to pot. Add 750ml rich beef stock, 15ml Worcestershire sauce, 3 leaves bay leaves, and 15ml fresh thyme leaves.
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Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally.
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Add 680g Yukon Gold potatoes and 225g cremini mushrooms to the pot. Continue simmering covered for another 30-45 minutes until potatoes are tender and beef easily shreds with a fork.
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Stir in 150g frozen peas and cook for 5 minutes more. Remove 3 leaves bay leaves and adjust seasoning with to taste salt and freshly ground black pepper.
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Serve hot, garnished with 45ml fresh parsley and accompanied by crusty bread.
Tips
Beef Selection: Chuck roast has the perfect fat-to-meat ratio for stewing. Don't trim all the fat as it adds flavor and richness.
Browning is Key: Take time to properly brown the beef in batches. This develops deep flavor that can't be achieved any other way.
Guinness Benefits: The stout adds incredible depth and slight bitterness that balances the rich meat. Don't worry about alcohol - it cooks off.
Low and Slow: Keep the simmer gentle to prevent tough meat. The long, slow cooking breaks down connective tissue into gelatin.
Make-Ahead: This stew is even better the next day. Cool completely and refrigerate, then gently reheat for serving.
Potato Timing: Add potatoes in the last hour to prevent them from breaking down into the stew.
Serving Suggestions: Serve with Irish soda bread, mashed potatoes, or over buttered egg noodles for the ultimate comfort meal.