Irish Beef and Guinness Stew #dinner #beef

There's no more prominent solace sustenance than a generous stew. Also, Irish Beef and Guinness Stew may be the lord of all! Guinness Beer gives the sauce an amazing rich, profound flavor, and the meat is self-destruct delicate. While it requires investment to moderate cook, this is extremely straight forward to make. Stove, broiler, in your moderate cooker or weight cooker – bearings accommodated all. Mop your bowl clean with Irish Soda Bread!

Irish Beef and Guinness Stew. You realize that anything stewed for a considerable length of time will be something to be thankful for. In any case, this… . this is the stew you had always wanted. The most elite, this is the stew I make for organization when I need to awe!

The not really mystery fixing that goes into Guinness Stew that gives the sauce the profound flavor and shading is Guinness Beer. Guinness Beer is so dull it is practically dark and it's the reason the sauce of the stew is such a delightful profound darker shading. Guinness is additionally a lot more extravagant than most brews, which you can see just by taking a gander at the thick rich head (the froth) that Guinness is popular for.

Also try our recipe 30 Minute Ginger Beef

The king of all stews! Fork tender beef in a rich thick sauce. Easy to make, just requires patience! Slow cooker, stove, oven and pressure cooker directions provided.

Ingredients

2 tbsp olive oil
2.5 lb / 1.25 kg beef chuck , boneless short rib or any other slow cooking beef (no bone)
3/4 tsp each salt and black pepper
3 garlic cloves , minced
2 onions , chopped (brown, white or yellow)
6 oz / 180g bacon , speck or pancetta, diced
3 tbsp flour (all purpose/plain, Note 3 for GF)
440ml / 14.9 oz Guinness Beer (Note 1)
4 tbsp tomato paste
3 cups / 750 ml chicken stock/broth (or beef broth - Note 4)
3 carrots , peeled and cut into 1.25 cm / 1/2" thick pieces
2 large celery stalks , cut into 2cm / 1" pieces
2 bay leaves
3 sprigs thyme (or sub with 1 tsp dried thyme leaves)

Instructions

Cut the beef into 5cm/2" 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. Repeat with remaining beef.
Lower heat to medium. If the pot is looking dry, add oil.
Cook garlic and onion for 3 minutes until softening, then add bacon.
Cook until bacon is browned, then stir through carrot and celery.
Add flour, and stir for 1 minute to cook off the flour.
Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
Serve with creamy mashed potatoes!!