Beef Guinness Stew
This Beef Guinness Stew is the most delicious, comfort food for cold winter nights. Slow cooked for meltingly soft and delicious beef and ale flavours. This traditional Irish stew recipe can be cooked in the crock pot or oven. It freezes really well and can also be used as the base for a beef and Guinness pie.
Ingredients
- 2 tbsp Olive Oil
- 1.5 kg Beef shin
- 350 g Pancetta I use big chunks from the butcher
- 350 g Onions Peeled and chopped (about 2 onions)
- 4 Cloves Garlic Peeled and crushed
- 150 g Celery Trimmed and chopped into small chunks
- 500 g Carrots Peeled and chopped into large chunks
- 500 g Swede Peeled and chopped into medium chunks
- 5 tbsp Plain flour
- 500 ml Guinness
- 140 g Tomato puree
- 30 g Fresh thyme Leaves only (pick them off of the stalks)
- 750 ml Beef stock Made with a cube is fine
- Salt and pepper
Instructions
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Preheat the oven to 160C.
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Heat half of the olive oil over a high heat, fry the beef pieces in batches until brown all over. Add the rest of the oil when needed.
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Put the beef to one side and add the pancetta chunks to the pan. Fry until golden brown (about 5 - 10 minutes).
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Add the onions, garlic and celery to the pan. Fry for 5 minutes until starting to soften.
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Add the carrots and swede and cook for a further 5 minutes.
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Add the plain flour and mix to coat all of the vegetables. Cook for 5 minutes, stirring.
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Add the Guinness, tomato puree, thyme, beef stock and plenty of salt and pepper. Add the beef back in and give everything a good stir.
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Pop a lid on and put it into the oven for 2.5 - 3 hours or until the meat is meltingly soft.