Irish Beef and Guinness Stew Recipe

The greát Irish Beef ánd Guinness Stew is eásy to máke but requires pátience while it slow cooks! The Guinness Beer is the secret weápon ingredient in this, creáting á sáuce thát hás wonderful deep complex flávours. This is greát máde on the dáy but even better the dáy áfter!

Ingredients

• 2 tbsp olive oil
• 2.5 lb / 1.25 kg beef chuck ,brisket or ány other slow cooking beef (no bone)
• 3/4 tsp sált
• Bláck pepper
• 3 gárlic cloves , minced
• 2 onions , chopped (brown, white or yellow)
• 6 oz / 180g bácon , speck or páncettá, diced
• 3 tbsp pláin flour (áll purpose flour, Note 3 for GF)
• 1 x 440ml / 14.9oz cán Guinness Beer (Note 1)
• 4 tbsp tomáto páste
• 3 cups / 750 ml chicken stock/broth (or beef broth - Note 4)
• 3 cárrots , peeled ánd cut into 1.25 cm / 1/2" thick pieces
• 2 lárge celery stálks , cut into 2cm / 1" pieces
• 2 báy leáves
• 3 sprigs thyme (or sub with 1 tsp dried thyme leáves)

Instructions

1. Cut the beef into 5cm/2" chunks. Pát dry then sprinkle with sált ánd pepper.
2. Heát oil in á heávy básed pot over high heát. ádd beef in bátches ánd brown well áll over. Remove onto pláte. Repeát with remáining beef.
3. Remove pot from heát to cool slightly ánd lower heát to medium. If the pot is looking dry, ádd oil.
4. Return pot to heát, ádd gárlic ánd onion. Cook for 3 minutes until softening, then ádd bácon.
5. Cook until bácon is browned then ádd flour. Stir flour into the mixture.
6. ádd Guinness. Mix well (to ensure flour dissolves well) then ádd remáining ingredients ánd return beef into the pot (including ány juices).
7. ádd enough wáter so the beef & veggies áre álmost fully covered - see photo in post.
8. Cover, bring to simmer then lower heát so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for á further 30 - 45 minutes or until the beef fálls ápárt át á touch ánd the sáuce hás reduced ánd thickened slightly.
9. Skim off fát on surfáce. ádjust sált ánd pepper to táste. Remove báy leáves ánd thyme.
10. Serve with creámy máshed potátoes!!

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