Gluten Free Beef and Guinness Stew: A St. Patrick's Day Classic
St. Patrick's Day has always held a special place in my heart. Growing up, our family would gather for a festive dinner, and one year my grandmother surprised us with her unforgettable Beef and Guinness Stew. The rich, comforting aroma filled the house, and from the first bite, I knew this was more than just a meal—it was a tradition in the making.
Fast forward to today, and that iconic Irish stew has become a staple in our home every St. Patrick's Day. It brings back memories of family, laughter, and the warmth of good company. Now, I'm excited to share this classic recipe with you. It’s easy to make, but the magic lies in its slow-cooked richness that only patience can create.
Beef and Guinness Stew Recipe
Ingredients:
2 tbsp olive oil
2.5 lb / 1.25 kg beef chuck, boneless short rib, or any other slow-cooking beef (no bone)
3/4 tsp each salt and black pepper
3 garlic cloves, minced
2 onions, chopped (brown, white, or yellow)
6 oz / 180g bacon, speck, or pancetta, diced
Tapioca slurry to thicken
440ml / 14.9 oz Guinness Beer
4 tbsp tomato paste
3 cups (750 ml) chicken stock/broth (or beef broth)
3 carrots, peeled and cut into 1/2" pieces
2 large celery stalks, cut into 1" pieces
2 bay leaves
3 sprigs thyme (or 1 tsp dried thyme leaves)
Instructions:
Prepare the Beef: Cut the beef into 2" chunks. Pat dry and season with salt and pepper.
Brown the Beef: Heat oil in a heavy-based pot over high heat. Add beef in batches and brown well all over. Remove onto a plate. Repeat with remaining beef.
Cook the Veggies: Lower the heat to medium. If the pot looks dry, add oil. Cook garlic and onion for 3 minutes until soft, then add bacon. Cook until bacon is browned, then stir through carrots and celery.
Build the Sauce:Pour in Guinness, chicken broth/stock, and tomato paste. Mix well to ensure the flour dissolves completely. Add bay leaves and thyme.
Simmer: Return the beef (and its juices) to the pot. The liquid should just cover the contents. Cover, lower heat to a gentle bubble, and cook for 2 hours until the beef is tender. Remove the lid and simmer for another 30-45 minutes until the beef falls apart and the sauce thickens slightly.
Final Touches: Skim off excess fat if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
Serve: This stew is heavenly served with creamy mashed potatoes for the ultimate comfort meal.
Cooking Methods:
Oven: Cover and bake for 2.5 hours at 160°C / 320°F. Remove the lid, then cook for an additional 30-45 minutes to reduce the sauce.
Slow Cooker: Reduce chicken broth by 1 cup. Follow steps up to adding the Guinness and broth, then transfer everything to a slow cooker. Cook on low for 8 hours. If needed, thicken the sauce by simmering with the slow cooker lid off or by reducing it on the stove.
Pressure Cooker: Follow the slow cooker steps but cook on HIGH for 40 minutes.
Pro Tip:
Guinness Beer is the magic ingredient that creates the deep, complex flavors in this stew. If you prefer an alcohol-free version, substitute the Guinness with 2 cups of water, 1 tbsp Worcestershire sauce, and 2 beef bouillon cubes.
Happy St. Patrick’s Day!
Whether you're celebrating with friends, family, or simply embracing the Irish spirit, this Beef and Guinness Stew is sure to bring warmth and joy to your table. Sláinte! (health)
