An Irish Beef and Guiness Stew that has a deliciously thick sauce, beef so tender it falls apart and the incredible flavor that only Guiness Beer can offer. And the kicker…. it gets even better if you let it sit overnight and serve the next day, as this allows the flavors to blend really nicely.
Prep time: Cook time: Total time:
Slow Cooker: Low – 8 Hrs.
2 tbsp. olive oil
2.5 lb.beef chuck ,brisket or any other slow cooking beef (no bone)
¾ tsp. salt
3 garlic cloves, minced
2 onions, chopped (brown, white or yellow)
6 oz. bacon, speck or pancetta, diced
3 tbsp. plain flour
1 14.9oz can Guinness Beer (Note 1)
4 tbsp. tomato paste
3 cups chicken stock/broth
3 carrots, peeled and cut into ½” thick pieces
2 large celery stalks, cut into 1″ pieces
2 bay leaves
3 sprigs thyme (or sub with 1 tsp. dried thyme leaves)
Note 1 – There is no non alcoholic substitute unfortunately. If you cannot consume alcohol, substitute the Guinness with 2 cups water + 1 tbsp Worcestershire sauce + 2 beef bouillon cubes crumbled. This will make it a classic beef stew. Taste FAB, it just isn’t Irish Guinness Stew!
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