Beef and Guinness Stew

For many, the first thing that comes to mind for Saint Patrick's Day menus is corned beef and cabbage. A delicious classic, it has certainly graced my table many times. However, when I think of Irish cuisine my mind always goes to the homey and hearty stews featuring beef or lamb. This fantastic stew has tender beef and carrots stewed with one of Ireland's most recognized exports, Guinness beer. Easy to assemble, this recipe only requires a little patience as it slowly simmers on the stovetop.

Ingredients:

6 ounces thick cut bacon

Olive oil

2 ½ to 3 pounds beef chuck

Salt and fresh ground black pepper

2 yellow onions, chopped

3 garlic cloves, minced

3 tablespoons all-purpose flour

3 carrots, ½-inch thick pieces

2 celery stalks, ½-inch thick pieces

16 ounces Guinness or other stout beer

3 tablespoons tomato paste

4 sprigs fresh thyme

2 bay leaves

2 to 3 cups beef or chicken stock (see note)

2 tablespoons apple cider vinegar

Fresh parsley, chopped

Directions:

Cut the beef into 2-inch chunks. Pat dry with paper towels then season generously all over with salt and black pepper. Set aside.

Slice the bacon crosswise into ¼-inch sticks. Place bacon into a cold Dutch-oven or large heavy pot and set over medium heat. Cook the bacon until it crisps and the fat renders out. Remove the bacon with a slotted spoon and set aside on a plate, leaving the drippings in the pan. Raise the heat to medium-high. Working in batches, sear the beef for a few minutes on all sides, until well browned. Remove onto a plate and set aside.

Lower the heat back to medium and add the onions to the pot, cooking until soft, about 5 minutes. If the pan is too dry, add a little more oil. As the onions release some liquids use a wooden spoon to scrape the bottom of the pan. Add the garlic and cook until fragrant, about another minute. Next, add the flour and cook, stirring to fully incorporate for another minute. Add the carrots and celery, stirring to evenly combine.

Pour in Guinness, stirring to dissolve all the flour, and scrape the bottom of the pan. Return the bacon and the browned beef with any accumulated juices to the pan. Stir in the tomato paste, thyme sprigs, and bay leaves. Next, pour 2 cups of the beef stock, or enough to just cover the beef. Raise the heat and bring to a simmer.

Cover, then lower the heat to maintain a gentle simmer, and cook for an initial 2 hours. Remove the lid and continue to cook, stirring occasionally, until the beef is very fall-apart tender, and the sauce has thickened, about 45 minutes to another hour or two. In the last half hour of cooking time, stir in the apple cider vinegar.

Use a spoon to carefully skim off the excess fat from the top. Taste for seasoning, adding more salt or pepper as needed. Remove the bay leaves and thyme stems. Serve with fresh parsley sprinkled on top.

Notes:

I prefer buying whole cuts of beef, such as a chuck roast or boneless short rib, and then cutting it down into cubes for braising. While you can find precut packs of "stew meat" in grocery stores, I usually find they are cut too small to hold up in a recipe like this.

When adding the stock, you want to just cover the meat. Depending on the size of your pot and the amount of beef, you could use as little as 1 cup or up to 3 cups of stock.

This stew would be wonderful served over fluffy mashed potatoes, or traditional Irish colcannon (see my recipe in the March 16, 2023, issue of The Times).

Happy St. Patrick's Day and enjoy.