While St. Patrick’s Day often calls for the classic corned beef and cabbage, we’re steering towards a lesser-known yet incredibly delicious treat – the Irish Guinness Stew recipe.
In this recipe, we’re not holding back; we’re taking it up a notch with boneless beef short ribs instead of the traditional chuck roast. So, let’s roll up our sleeves, get those pots ready, and dive into the art of making a hearty, filling, and unbeatable Irish Guinness stew.
Highlights:
- Sear the beef to create a crispy coating, which enhances the flavor during the stewing process.
- Render fat using panetta or bacon, then sauté a mix of onions, garlic, celery, and carrots for a flavorful vegetable base.
- Incorporate flour into the vegetable mixture to thicken the stew, providing a hearty consistency.
- Elevate the stew with the iconic taste of Guinness, adding depth with bay leaves, thyme, and tomato paste.
- Let the stew simmer for 2.5 to 3 hours, allowing the ingredients to meld together for a mouthwatering, delicious Irish Guinness stew.
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How to Make Irish Guinness Stew Recipe
Stick around as we walk you through each step, and get ready to savor the rich flavors of Ireland in every spoonful.
Irish Guinness Stew Recipe
Ingredients
- 2 pounds boneless beef short ribs (or chuck roast for a more traditional version)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 ounces pancetta or thick-sliced bacon, diced
- 2 large onions, chopped
- 4 cloves garlic, minced
- 4 celery stalks, chopped
- 4 carrots, peeled and sliced
- 2 tablespoons all-purpose flour
- 2 bottles of Guinness beer
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 4 cups beef broth
Equipment
- Large pot
- Tongs for searing beef
- Cutting board
- Knife
- Ladle
- Optional: Crusty bread or mashed potatoes for serving
Instructions
Let's begin with the step-by-step guide!
Step 1: Searing the Beef
Season the boneless beef short ribs with salt and pepper.
In a large pot, sear the beef in batches, ensuring not to overcrowd the pan. Sear on high heat to brown all sides, creating a crisp coating for the long cooking process.
Step 2: Preparing the Vegetables
If the pot is dry after searing the beef, add Panetta (or thick-sliced bacon) to render fat.
Saute chopped onions in the rendered fat until translucent.
Add minced garlic and sauté until fragrant.
Introduce chopped celery and carrots to the pot. Adjust the quantity according to personal preference.
Step 3: Thickening the Stew
Sprinkle 2 tablespoons of flour into the vegetable mixture to thicken the stew.
Stir the flour into the mixture and let it cook off.
Step 4: Adding Guinness
Time for the star ingredient – Guinness! Take a taste test (optional), ensuring it's appropriate for your Irish Guinness stew.
Add the seared beef back to the pot.
Pour in two bottles of Guinness to impart that rich flavor.
Add bay leaves, thyme, and a dollop of tomato paste for depth.
Top everything off with beef broth to ensure the meat is covered.
Step 5: Simmering
Put the lid on and let the stew simmer at a low to medium-low temperature for 2 hours.
After 2 hours, remove the lid, stir, and let it simmer for an additional 30 to 45 minutes.
Step 6: Final Touch
Check the consistency – the stew should be thick and hearty.
Taste-test the stew and adjust seasoning if necessary.
Step 7: Serving
Ladle the Irish Guinness stew into bowls.
Optionally, serve with a slice of crusty bread or over mashed potatoes.
Conclusion
This stew is not just a celebration of St. Patrick’s Day; it’s a celebration of flavors, tradition, and the joy of crafting something truly special in your own kitchen.
So, whether you’re sharing this with family and friends or savoring it solo, I hope this Irish Guinness stew brings a piece of Ireland to your table, warming your heart and satisfying your taste buds.