Guinness Beef Stew

Rich Irish beef stew, made with the unmistakable flavor of Guinness and coffee.

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time:  3 hours 30 mins

Servings: 6 servings 

INGREDIENTS

• 2 1/2 Tbsp olive oil
• 1.2 kg boneless beef chuck
• salt and black pepper, to season beef
• 4 cloves garlic, minced
• 2 yellow onions, chopped
• 7 slices bacon, chopped
• 3 1/2 Tbsp all purpose flour
• 400ml can Guinness Draught beer
• 5 Tbsp tomato paste
• 3 cups chicken stock
• 4 carrots, peeled and cut into 1/2-1" slices
• 2 celery stalks, cut into 1" pieces
• 1 parsnip, peeled and cut into 1/2" pieces (optional)
• 2 bay leaves
• 1 tsp dried thyme (or use 3-4 sprigs fresh thyme)
• 1/2 cup brewed coffee.
• We recommend Pyschobilly Blend 
• 3 dried prunes, chopped - optional - (this is to mitigate any possible bitterness from the Guinness)
• 8 baby Yukon gold potatoes, cut in half or quarters

INSTRUCTIONS

• Slice beef chuck into 1 1/2-2" pieces. 
• Pat beef with a paper towel to dry, then season liberally with salt and black pepper.  
• Heat olive oil in a heavy bottomed pot over HIGH heat. 
• Add beef, in a single layer, to the pot and brown on all sides.
• Remove browned beef to a plate, then repeat with remaining beef.
• Lower heat to MED, then add onions and garlic. 
• Season with salt, and cook until softened, about 3-4 minutes.  
• Add bacon pieces and cook until browned. 
• Add flour and stir to combine well. 
• Let floured mixture cook for 1 minute to remove any raw flour taste.
• Pour in Guinness beer and stir well to combine and loosen any browned bits from the bottom of the pot. 
• Add tomato paste, chicken stock, carrots, celery, parsnip, bay leaves, thyme and coffee.
• Return beef to the pot and stir. 
• If needed, add enough water so that the beef and veggies are nearly fully covered.
• Bring to a bubble, then reduce heat to LOW or so that it's simmering, cover, and simmer for 2 hours.
• Remove lid, add potatoes and chopped prunes, stir, then simmer uncovered another 30-40 minutes, until sauce has thickened to a loose gravy consistency, beef is incredibly tender and potatoes are fork tender.
• If needed, skim residual fat off the surface. 
• Taste, and adjust salt and pepper as needed. 
• Remove bay leaves and serve.

SLOW COOKER DIRECTIONS:

Complete steps 1-4, add Guinness and loosen any browned bits from the bottom of the pot.  

Transfer mixture to a slow cooker.  Add remaining ingredients and cook on LOW for 8 hours.

OVEN DIRECTIONS:

Complete steps 1-6.  

Cover and bake at 160 degrees C for 2 hours 20 minutes.  

Remove from the oven, add potatoes and prunes, and simmer uncovered on the stovetop as directed in the recipe for 30-40 minutes to reduce sauce.