Delicious Beef and Guinness Stew

Cold winter nights in Melbourne and time to enjoy a rich simmering pot of Beef & Guinness stew…   Bubbling away on the stove top the aroma is wonderful and comforting.  I adapted this recipe I found on the internet and added in some balsamic vinegar at the end of cooking.  It adds a deep colour and richness to the stew and a bit of zing as well…

I served this with traditional Irish Champ which is lovely with any meat dish.  The left overs are in the freezer waiting to go into a lovely pie!

Amounts below will serve 8 people…

Beef & Guinness Stew


1 packet streaky bacon cut into small pieces

2 kgs diced casserole beef cut into 2-inch pieces

1 teaspoon salt or more to taste

Freshly ground black pepper to taste

2 onions, coarsely chopped

1/2 teaspoon salt

4 cloves garlic, minced

1 large can of Guinness

1 small tub of tomato paste

6 sprigs of fresh thyme

6 carrots cut into 1-inch pieces

4 stalks celery cut into 1-inch pieces

2 teaspoons white sugar

1/2 teaspoon freshly ground black pepper or to taste

4 cups of chicken stock or as needed to cover

2 tablespoons of balsamic vinegar



Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp

Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.

Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste.

Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned

Place beef in stew pot with bacon, leaving fat in skillet.

Add in the onions and cook onions in the retained fat in the skillet until lightly browned

Add in the garlic with onions until soft

Pour beer into skillet and stir with a wooden spoon to de-glaze the pan

Pour cooking liquid from skillet into the stew pot.

Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper and enough chicken broth to cover.

Bring stew to a gentle simmer, stirring to combine; reduce heat to low

Simmer stew until beef is fork-tender or about 2 hours

Stir stew occasionally and skim fat or foam if desired.

If the stew has not thickened enough raise heat to medium-high.

Bring stew to a low boil and cook until stew has cooked down and thickened

Remove and discard thyme

Add in balsamic vinegar and adjust salt and pepper to taste

Sprinkle with fresh thyme and serve with Irish Champ (mashed potatoes with butter, milk, salt & pepper and finely sliced spring onions mixed through)


Bon Appetit!   🙂


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