Authentic Irish Beef & Guinness Stew

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sear: Season the beef generously with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Brown the beef in batches until a deep crust forms; remove and set aside. If using bacon, crisp it first and use the fat to sear the beef.

Step 2

Sauté: Reduce heat to medium. Add butter, onions, carrots, and celery. Cook for 5–8 minutes until softened. Add garlic and tomato paste; cook for 1–2 minutes until the paste darkens.

Step 3

Thicken: Stir in the flour and cook for 1 minute to toast it.

Step 4

Deglaze: Pour in the Guinness. Use a wooden spoon to scrape the bottom of the pot to release the flavorful browned bits (the "fond").

Step 5

Simmer: Add back the beef (and bacon), then pour in the broth, Worcestershire sauce, brown sugar, thyme, and bay leaves. Bring to a boil, then reduce heat to low.

Step 6

Low & Slow: Cover and simmer for 1.5 hours. Stir in the potatoes and continue simmering for another 45–60 minutes until the beef is fork-tender and the sauce has thickened into a rich gravy.

Step 7

Finish: Remove bay leaves. Taste and add salt or pepper if needed. Stir in fresh parsley and serve in wide bowls, ideally with a side of Irish soda bread.