Irish Guinness Beef Stew: Traditional Beef and Stout Stew

It has been bitterly cold these days. Nothing unusual for the season, of course, and I must admit I rather enjoy this kind of weather.

I love the Danish concept of hygge, a word that has become familiar well beyond Denmark. It describes the pleasure of feeling cosy and content, surrounded by loved ones and the little things that make everyday life special.

For me, a pot of something delicious simmering slowly on the stove is hygge at its best. And what could be more comforting on a cold day than a rich, warming Irish beef stew made with dark stout beer?

For this version, I used Guinness, the famous Irish stout. I had a couple of cans sitting in the pantry and wanted to put them to good use rather than let them go to waste. Of course, you can use any stout you like.

The beer gives the beef a deep, malty flavour, while the long, gentle cooking makes the meat tender and creates a rich gravy. Bacon, onions and carrots add extra flavour without making the recipe complicated.

Serve this Irish Guinness beef stew with creamy mashed potatoes, mashed turnips or, even better, a few slices of homemade Irish soda bread to mop up every last drop of gravy.

It is the kind of slow-cooked comfort food that makes staying indoors on a cold day feel like a treat.

Irish Guinness Beef Stew

Yield: 4 servings
Prep time: 20 minutes
Resting time: None
Cooking time: About 2 hours

Ingredients

• 500 g beef, cut into chunks, preferably shoulder
• 100 g bacon, finely chopped
• 50 g butter
• 2 carrots
• 2 yellow onions
• 3 tablespoons plain flour
• 2 cans stout beer (330 ml each), preferably Guinness
• Salt and black pepper, to taste
• A handful of fresh parsley, chopped (optional)

Method

1. Roughly chop the carrots and onions. In a large, heavy-based saucepan or casserole, cook the chopped bacon in the butter with the vegetables until the onions begin to soften and everything is fragrant.
2. Toss the beef chunks in the flour, coating them well. Add the beef to the pan and brown lightly on all sides.
3. Pour in a little of the stout to deglaze the pan, scraping up any browned bits from the bottom. Add the remaining beer.
4. Bring the liquid to a gentle simmer, then cover the pan and cook over low heat for about 2 hours, stirring occasionally. Check from time to time to make sure the liquid has not reduced too much; add a small splash of water if necessary.
5. When the beef is tender, season with salt and black pepper to taste.
6. If the gravy is still too thin, remove the lid and simmer for a few more minutes until it reaches your preferred consistency.
7. Sprinkle with chopped parsley just before serving, if using. Serve hot with mashed potatoes, mashed turnips or Irish soda bread.

Notes

• Which stout should you use? Guinness is a classic choice, but any stout will work. Different beers can vary in bitterness and roasted flavour, so choose one you enjoy drinking.
• Choose the right cut of beef. Shoulder is a good option for slow cooking because it becomes tender and flavourful when given enough time.
• Keep the heat low. A gentle simmer helps the beef soften without allowing the gravy to reduce too quickly.
• Make it ahead. Like many slow-cooked stews, this dish can be prepared in advance. The flavours may develop further as it rests; cool and refrigerate promptly, then reheat thoroughly before serving.
• What to serve with it: Mashed potatoes are a comforting classic, while soda bread is perfect for soaking up the stout gravy.