Marie’s Beef and Guinness Stew
Recipe shared by Marie, a customer of Gleeson Butchers Balbriggan
- 2.5 lb / 1.25 kg steak pieces
- 6 oz / 180g bacon lardons
- 2 tbsp olive oil
- ¾ tsp salt & Black pepper
- 3 tbsp plain flour
- 2 bay leaves
- 3 sprigs thyme (1 tsp dried thyme)
- 3 garlic cloves, minced
- 2 onions, chopped
- 3 carrots, peeled and cut ½” pieces
- 2 large celery stalks ½” pieces
- 1 x 440ml can Guinness Beer
- 4 tbsp tomato paste
- 750 ml beef stock
- 1 French Stick
- Garlic Butter
- Cut the beef into 2″ pieces. Pat dry then sprinkle with salt and pepper.
- Heat the 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.
- Remove pot from heat to cool slightly and lower heat to medium. If the pot is looking dry, add more oil.
- Return pot to heat, add garlic and onion. Cook for 3 minutes until softened, then add bacon.
- Cook until bacon is browned then add the flour. Stir flour into the mixture.
- Add Guinness. Mix well (to ensure flour dissolves well) then add remaining ingredients and return beef into the pot (including any juices).
- Add enough water so the beef & veggies are almost fully covered.
- Cover then bring to a simmer, 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 and the sauce has reduced and thickened slightly. – alternatively use oven or slow cooker
- Skim off fat on surface. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Cut French stick into 1” rounds and butter with garlic butter. Place on top of the stew and return to the oven until golden brown. Serve with creamy mashed potatoes
Directions For Oven And Slow Cooker
Cover and bake for 2½ hours at 160C / 320F. Remove lid then cook for a further 30 – 45 minutes to reduce sauce, per recipe.
- Slow Cooker
After you add the Guinness into the pot, bring to simmer and ensure you scrape the bottom of the pot well. Transfer to slow cooker. If there is residual brown bits on the pot, add a splash of water and bring to simmer, scraping the bottom of the pot then transfer into slow cooker. Add remaining ingredients per recipe. Cook on low for 8 hours.