This is by far my favorite beef stew recipe! Pictured above with sourdough bread (coming soon), it is also delicious with boxty and we often serve it with our Irish Farmhouse Salad on the side. Years ago, we started making this stew by trying a variety of recipes one at a time. Ultimately, the recipe below is a combination of two of those recipes along with the addition of our own special SECRET ingredient. Don’t skip this final touch. It makes all the difference for flavor balance and adds brilliant color richness, to boot!
Ingredients for Beef in Guinness
- 3.5 lbs. beef chuck
- 4 pieces of bacon
- 3 bay leaves
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 t. dried thyme
- 1 t. dried rosemary
- 2 – 3 T. flour
- 1 C. beef stock
- 3/4 C. Guinness stout
- 1/2 lb. carrots, chopped
- 1 – 2 T. molasses (our special SECRET ingredient!)
- salt and pepper
Filet your chuck roast in half so that each piece is about 1″ thick. Heat a 6-quart Dutch oven and cook the bacon until it is brown and crisp. Remove the bacon and add the beef chuck. Thoroughly brown the beef chuck in bacon renderings on both sides (about five minutes on each side at medium-high heat). Remove the meat to a cutting board and cut into 3/4″ cubes.
In the same pan that you browned the meat, cook the onions, stirring constantly, until they are clear, 2 – 3 minutes. Reduce the heat to low and return beef (and any yummy beef juices) to the pot. Add garlic, thyme, bay leaves and rosemary, stir, then add the flour and mix well.
Add the beef stock and Guinness: simmer, stirring constantly until the stew thickens somewhat. Crumble the bacon and add it back to the pot along with the carrots and about 1/2 t. salt and a pinch of pepper.
Cover and place in a 275° oven for 1.5 – 2 hours, stirring occasionally, until beef is tender. Return the pot to the stove on low heat and mix in 1 – 2 T. of molasses, adjust salt and pepper to taste. Makes 6 -8 servings.