Beef and Guinness Stew
This traditional Irish Beef and Guinness Stew is the most delicious and hearty comfort food for the whole family. Slow cooked for meltingly soft and tender beef and ale flavours.
Servings: 8 People
Ingredients
- 2 tbsp Olive oil
- 1.5 kg Beef shin
- 350 g Pancetta I use big chunks from the butcher
- 350 g Onions Peeled and chopped (about x2 onions)
- 4 Garlic cloves Peeled and crushed
- 150 g Celery Trimmed and chopped into small chunks
- 500 g Carrots Peeled and chopped into large chunks
- 500 g Swede Peeled and chopped into medium chunks
- 5 tbsp Plain flour
- 500 ml Guinness
- 140 g Tomato puree
- 30 g Fresh thyme Leaves only (pick them off of the stalks)
- 750 ml Hot beef stock Made from a stock cube is fine
- Salt and pepper
Instructions
- Preheat the oven to 160℃/325F fan, 180℃/350F or Gas Mark 4.
- Heat half of the olive oil over a high heat and fry the beef pieces in batches until brown all over. Add the rest of the oil when needed.
- Put the beef to one side and add the pancetta chunks to the pan. Fry until golden brown (about 5-10 minutes).
- Add the onions, garlic and celery to the pan. Fry for 5 minutes until starting to soften.
- Add the carrots and swede and cook for a further 5 minutes.
- Add the plain flour and mix to coat all of the vegetables. Cook for 5 minutes, stirring.
- Add the Guinness, tomato puree, thyme, beef stock and plenty of salt and pepper. Add the beef back in and give everything a good stir.
- Pop a lid on and put it into the oven for 2.5-3 hours or until the meat is meltingly soft.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Beef: Any type of stewing beef cut will work in this stew. If you’re looking for something lean, try chuck steak cubes. If you can get beef shin from your butcher, it adds so much flavour to this dish. It’s worth hunting it out and giving it a try. Just ask them to trim it well
What to serve with Irish Stew: I’d definitely recommend Colcannon, or a simple creamy mashed potato. It also works really well adding dumplings on top towards the end of cooking. If you want an extra veggie side you could try Cauliflower Cheese. And perhaps a cheeky Slow Cooker Apple Crumble for a treat after?!
To turn it into Beef and Ale Pie: Just line a pie dish with ready-made pastry, pop the cold filling on top, add a pastry lid, brush with a beaten egg and bake in a hot oven until golden
In the freezer: This dish freezes brilliantly. When cold, portion up and freeze. Defrost and warm through when needed. The sauce will thicken even more on reheating, just add a splash of water if you would like more gravy
Nutrition
Calories: 665kcal | Carbohydrates: 26g | Protein: 61g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 175mg | Sodium: 646mg | Potassium: 1290mg | Fiber: 5g | Sugar: 9g | Vitamin A: 10815IU | Vitamin C: 31.4mg | Calcium: 107mg | Iron: 6.7mg