I don’t know if it has to do with the fact that I haven’t been drinking alcohol in the last couple of months, but this is my second beer recipe on my blog. And while beer soup is quite a peculiar dish, beef stewed in Guinness, with a sweet, malty aftertaste, is another matter entirely.
Instead of stewing the meat over low heat, we’ll do it in the oven.
Take advantage of this method of stewing meat. The benefits include more even heat distribution compared to stovetop cooking, which makes the meat cook more evenly, juicier and softer, and requires much less attention, doing without even the occasional stirring.
Be sure to serve it with bread to dip it in the sauce while snacking on the beef.
And when you finish with meat – drink the rest of the rich, dark broth. You can drink it right from the plate and bring it to your lips. It will be a great end to a meal, and maybe even the best part of it.
Recipe from asplashandadash.
⏱ Cooking time — 2 hours and 30 minutes overall. Includes 30 minutes of preparation and cooking + 2 hours unattended.
🍽 For 6 servings:
- 1,25 kg (2,8 lb) of beef (shoulder or other part for stewing)
- 2 tbsp. all-purpose flour
- 2 large onions
- 450 g (16 oz) carrots
- 1 tbsp. of tomato puree
- 450 ml (2 cups) of Guinness beer (or other stout)
- 450 ml (2 cups) of water
- 2 bay leaves
- 2 tbsp. brown sugar
- 1 tbsp. cider vinegar (or apple vinegar, can be also replaced with wine vinegar)
- salt, pepper
- A cast-iron roaster (ideally) or a thick-walled 3+ liter pot.
🔪 Step by step Directions
Preheat oven to 150°C (300°F), top+bottom mode.
Preparation (part 1): chop beef and onions
Cut 1.25 kg (2,8 lb) of beef into large chunks, about 5 cm (2 inches) apart. Put it in a bowl and set aside.
Peel 2 large onions, cut in half and cut into thick half rings about 1 cm thick (½ inch).
Preparation (part 2): chop carrots, mix beef with flour
Peel 450 g (16 oz) of carrots with a vegetable peeler or knife. Cut off the tips and cut into thick (about 1 cm) circles. Set the sliced vegetables aside.
In a bowl, add half of the flour (1 tbsp.) to the beef. Stir to make sure the slices are coated on all sides with flour.
Roast half of the beef
Heat 2 tbsp. of neutral vegetable oil in a roaster or saucepan over high heat.
Place half of the beef in a pan and roast on all sides. Allow to brown one side properly before flipping it over. Try to fry the pieces on all sides, including the sides, holding them with tongs.
Roast for about 4-5 minutes. Transfer to a bowl.
Roast the other half of the beef. Prepare the vegetables
Roast the other half of the beef in the same way. Remove to a bowl, set aside.
Add the onion to the pot. Cook, stirring occasionally for about 2 minutes.
Add carrots and cook another 2-3 minutes, stirring occasionally.
Finish cooking on the stove, stew in the oven
Add the remaining flour (1 tbsp.), 1 tbsp. tomato puree and stir. Return the beef to the pot along with the juice from the bottom of the bowl.
Pour in 450 ml (2 cups) of Guinness beer (or whatever stout you are using) and 450 ml (2 cups) of water.
Add 2 tbsp. brown sugar, 2 bay leaves and stir.
Cover with a lid and send to the oven.
Bake for 1 hour and 30 minutes.
Finish cooking and serve
After an hour and a half, take the meat out of the oven and pour in 1 tbsp. cider vinegar (apple, you can substitute wine vinegar), salt and pepper. Stir and put in the oven for another 30 minutes.
Serve immediately or turn off the heat and leave the meat in the oven until serving.
Don’t eat it all at once, after a night in the refrigerator and steaming it will taste even better.
Beef (shoulder or other part for stewing) — Lamb (2,8 lb): Lamb can provide a similar rich and hearty flavor to the stew. It may give a slightly gamier taste compared to beef.
All-purpose flour — Cornstarch (2 tbsp.): This can be used as a thickening agent similar to flour. The final sauce might be glossier with cornstarch.
Large onions — Leeks (2 large): Leeks will provide a milder, sweeter flavor than onions.
Carrots — Parsnips (16 oz): Parsnips have a sweet and earthy flavor that can be a good substitute for carrots. They are slightly sweeter than carrots which might give a sweeter undertone to the stew.
Tomato puree — Tomato sauce (1 tbsp.): Tomato sauce can provide a similar flavor and acidity but it is less concentrated.
Guinness beer (or other stout) — Non-alcoholic stout (2 cups): This can be used if you want to avoid alcohol, though it may not provide the same depth of flavor. Beef broth (2 cups) can also be a substitute if you’re looking for a non-alcoholic substitute, it will contribute to the savory notes of the stew.
Water — Beef broth (2 cups): This will enhance the overall flavor of the stew giving it a meatier flavor.
Bay leaves — Thyme (2 sprigs): Thyme will give a slightly different flavor profile, with a hint of minty and peppery taste.
Brown sugar — Molasses (2 tbsp.): Molasses will provide a deeper, richer sweetness and color to the stew.
Cider vinegar (or apple vinegar, can be also replaced with wine vinegar) — Lemon juice (1 tbsp.): If you don’t have vinegar, lemon juice can work as an acidic substitute. It might give a slightly tangier taste to the stew.
🧊 How to Store
- After cooking, allow your Guinness beef stew to cool at room temperature. However, do not leave it out for more than two hours as this could potentially lead to bacteria growth.
- Once the stew has cooled down, transfer it into airtight containers or heavy-duty freezer bags.
- Store the stew in the refrigerator. Properly stored, the stew will remain fresh for about 3-4 days. Always remember to smell and taste the stew before reheating to ensure it hasn’t spoiled.
- For longer-term storage, you can freeze the Guinness beef stew. Make sure the stew is completely cool before you transfer it into freezer-safe bags or containers.
- Press out any excess air from the bags before sealing them. If you’re using a container, leave a small space to allow for expansion of the stew as it freezes.
- You can store the stew in the freezer for about 4-6 months. The quality will start to degrade after that, although it will still be safe to eat.
- When you’re ready to enjoy your stew, let it thaw overnight in the refrigerator.
- Reheat the stew in a saucepan over medium heat, stirring occasionally, until it reaches a simmer. If you’re in a hurry, you can also defrost and reheat it in the microwave. Make sure to stir it midway to ensure even reheating.
- Check the stew’s temperature with a food thermometer, ensuring it reaches at least 74°C (165°F) before consuming.
- Once thawed and reheated, consume the stew immediately and avoid re-freezing.
Enjoy your Guinness beef stew, be it freshly made, refrigerated, or reheated after freezing! It’s a versatile dish that can be made ahead of time, making it perfect for busy weeks.
🥗 What to serve with?
- Colcannon: This traditional Irish dish of mashed potatoes mixed with kale or cabbage could make for a perfect accompaniment to your Guinness beef stew. The creaminess and mild flavors of the Colcannon would complement the robust and complex flavors of the beef stew, and it would also help to soak up the deliciously rich sauce.
- Irish Soda Bread: This dense, slightly sweet bread is a classic accompaniment for stews in Irish cuisine. The bread’s simple taste and texture would not compete with the rich flavors of the Guinness stew but would provide a pleasant contrast. You can dip it into the stew to soak up the flavors or eat it on the side for some added texture and taste.
- Roasted root vegetables: Root vegetables like parsnips, turnips, or carrots can be roasted for a sweet and earthy side dish. Their natural sweetness would provide a nice counterpoint to the savory and slightly bitter notes in the Guinness stew, while their sturdiness and texture would complement the softness of the stewed beef.
- Steamed green vegetables: For a healthier side, consider simply steamed vegetables like green beans, broccoli, or peas. They will add a pop of color to the meal and a fresh, slightly bitter contrast to the rich, deep flavors of the stew.
- Creamy polenta or grits: A warm, creamy bowl of polenta or grits can be a comforting side dish for this Guinness beef stew. Their neutral flavor and creamy texture would help to balance the strong flavors of the stew, and their porridge-like consistency would provide a satisfying contrast to the chunkiness of the stew.
The reason behind these recommendations is to provide a balance of flavors, textures, and colors in the overall meal, enhancing the enjoyment of the Guinness beef stew while ensuring a well-rounded and satisfying dining experience.
What cut of beef is recommended for this recipe?
The recipe calls for a shoulder cut or any other cut of beef suitable for stewing.
Can I substitute the Guinness beer with another type of beer?
Yes, you can substitute Guinness beer with another type of stout beer. It might slightly alter the flavor profile of the dish, but it should still be delicious.
What can I use instead of a cast-iron roaster or thick-walled pot?
You can use a Dutch oven, or any other oven-safe pot or casserole dish with a tight-fitting lid.
Can I make this recipe on the stovetop instead of the oven?
Yes, but the oven is recommended because it provides more even heat distribution, which makes the meat cook more evenly, juicier, and softer.
Can I make this recipe ahead of time?
Absolutely! The flavors meld together and become even more delicious after a day in the refrigerator.
Can I freeze the leftover stew?
Yes, this stew freezes well. Simply defrost it in the refrigerator overnight and reheat it on the stovetop.
What kind of bread is best served with this stew?
A crusty bread like baguette or sourdough would be ideal to sop up the rich sauce.
Can I use other types of meat in this recipe?
This recipe is intended for beef, but you could experiment with other types of meat. Please note that cooking times and flavors may vary.
What can I use instead of flour to coat the beef if I’m gluten-free?
You can use a gluten-free all-purpose flour blend, or cornstarch could work as a substitute.
What other vegetables could I add to this stew?
You can add mushrooms, potatoes, or peas to this stew. Please note that additional ingredients may affect the cooking time and flavors.
Can I reduce the amount of sugar in this recipe?
Yes, you can adjust the amount of sugar according to your taste. Just keep in mind that the sugar helps to balance the bitterness of the beer.
Beef simmered in Guinness or stout
- a cast-iron roaster (ideally) or a thick-walled 3+ liter pot
- 1,25 kg beef (shoulder or other part for stewing)
- 2 tbsp. flour
- 2 large onions
- 450 g carrots
- 1 tbsp. tomato puree
- 450 ml Guinness beer (or other stout)
- 450 ml water
- 2 bay leaves
- 2 tbsp. brown sugar
- 1 tbsp. cider vinegar (apple vinegar, can be replaced with wine vinegar)
- Preheat oven to 150°C (300°F), top+down mode.Slice the beef into large chunks, about 5 cm apart, put it in a bowl and set aside.Slice the onion into thick half rings.
- Cut carrots into thick rounds. Set the sliced vegetables aside.In a bowl add half the flour to the beef. Stir to combine.
- Put half of the beef in a pan and fry on all sides in heated vegetable oil for about 4-5 minutes. Fry until crispy and brown. Transfer to a bowl.
- Fry other half of beef in the same way. Remove to a bowl, set aside.Add onions and carrots to pan and cook stirring occasionally.
- Add remaining flour, tomato puree and stir. Return the beef to the pot along with the juice.Pour in beer and water. Add brown sugar, bay leaf and stir.Cover with a lid and send to the oven.Bake for 1 hour and 30 minutes.
- After 1.5 hours, take the meat out of the oven and pour in the cider vinegar, salt and pepper. Stir and send to the oven for another 30 minutes.Serve immediately or turn off the heat and leave the meat in the oven until serving.