As I mentioned in our Ireland re-cap, Brent and I fell madly in love with Beef and Guinness Stew at the Brazen Head Pub on our first day in Ireland, and went back for it twice our last day in Dublin. Yes - this means we ate it for lunch, walked around to kill time for a few hours, and went back so we could eat it for dinner as well, hoping a new serving shift had started to avoid judgement of our gluttony. ANYWAY, I knew my first task upon arriving at home would be to run to the grocery store and try to replicate it. After two attempts, I'm confident I have gotten it pretty.darn.close and although I'm sure I will continue to tweak, the recipe is at a good place to share. I don't want to hold out on you when this is such a house-warming, belly-satisfying, amazing-smelling thing to cook for winter. Enjoy!
- 4 pieces bacon cut into small pieces
- 2.5 lbs chuck roast, cut into 1" cubes
- 2 medium onions, coarsely chopped
- 4 cloves garlic, minced
- 1 bottle Guinness Stout Beer (11.2 oz)
- 1 tsp dried thyme
- 3 large carrots, chopped into .25" thick medallions
- 3 celery stalks, chopped to .25" thick segments
- 1 cup sliced button mushrooms
- 1/3 cup tomato paste
- 1 tbsp white sugar
- 2.5 cups chicken broth
- 1 tsp Worcestershire sauce (or add more to taste preference)
- salt & pepper to taste
- 4 cups mashed potatoes (optional, but really shouldn't be bc it's so delish)
Cook and stir bacon in a heavy skillet for 3-4 minutes, until browned and crisp. Transfer the bacon into a large stew pot, keeping the bacon fat in the skillet. Over high heat, sear the beef cubes in the hot bacon oil, seasoning with salt and pepper, until both sides are browned. Place the beef in the stew pot with the bacon.
Over medium heat, cook the onion and garlic in the reserved fat until soft. Pour the bottle of Guinness over the onion & garlic in the skillet, stirring with a wooden spoon for 1 minute or so to get all the good meat bits off the pan and mixed into the liquid. Add this liquid to the meat in the stew pot. Stir in the tomato paste, thyme, carrots, celery, mushrooms, sugar, Worcestershire sauce, and enough chicken broth to cover everything.
Bring to a simmer, then reduce heat to low, allowing it to simmer for at least two hours and stir occasionally. I like to get small tastes of the liquid as I go, adding salt, pepper, or more Worcestershire sauce as needed. The stew is ready when the beef breaks apart easily with a fork. Remove the lid and allow it to boil on medium heat for about 15-20 minutes to thicken it up. Skim off the excess fat that collects at the top (or leave it... I'm sure it's delish, but Brent worries about his boyish figure so I try to do what I can to minimize the fat).
Serve in a bowl topped with a nice, heaping scoop of mashed potatoes!