Chunky Guinness Beef Stew. Meat in Guinness Stew - beef OR lamb. Traditionally, Guinness Stew is made with lamb. Tip: Use big chunky hunks of beef.
Beer, beef, and bacon add deep, complex flavors to this Irish-inspired stew that's at its best when served with mashed potatoes. Learn how to make a Beef & Guinness Stew! Irish Beef Stew Recipe with Guinness. You can have Chunky Guinness Beef Stew using 11 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Chunky Guinness Beef Stew
- It's 750 grams of Stewing Beef.
- You need 400 ml of Guinness.
- It's 1 1/2 medium of Brown Onions.
- It's 500 grams of Carrot.
- You need 500 grams of Swede.
- It's 1 clove of Garlic.
- You need 2 of Leaves of Bay.
- It's 1 of Beef Stock Cube.
- It's 1 1/2 tbsp of Flour.
- You need 3 of Beef Rib Bones (optional).
- It's 1 of Salt and pepper to taste.
Guinness Beef Stew - hearty comforting stew with chunky hunks of beef slowly cooked and simmered in a rich and flavorful Guinness gravy sauce. Hands off easy and so tender, you can eat it by the spoon! My body has started to react badly with the colder season. This Irish beef stew, slow-simmered with a bottle of Guinness until it's perfectly rich and cozy and delicious, and will warm you up down to your bones.
Chunky Guinness Beef Stew step by step
- Dice stewing beef to approx 1 inch cubes, then coat with flour. Fry the beef for a short while to sear, then set aside..
- Dice carrot and swede into approx 1 inch cubes and set aside. (nice and chunky).
- Cut onion into quarters, set aside..
- Smash garlic clove and chop finely..
- Mix all the aforementioned ingredients together into your slow cooker (add bones now if you have them).
- Pour over Guinness, then add your crumbled stock cube and bay leaves..
- Set slow cooker to HIGH, and leave for 1 hour..
- Once the hour has elapsed, give it a good stir and reduce heat to MEDIUM. Cook for a further 6-8 hours..
- Although not essential, stir occasionally. Check its consistency, add additional flour at 1 hour before serving. And then, sErVe!.
I have a long history of making this recipe every year around St. Patrick's Day, and love bringing home a six-pack of stout to make it happen. Tender morsels of Guinness-braised chuck, served in a crock and topped with pillow-y maple bacon & jalapeno dumplings and a dollop of fresh chive cream. Form into small dumplings about a tablespoon. Steam directly on braising liquid or just plain seasoned beef stock in a covered.