Slow-Cooked Beef and Guinness Stew

By Marlena Carrillo

If you’re looking for a hearty, traditional Irish meal to celebrate St. Patrick’s Day with at home, Beef and Guinness Stew is a great choice. While a tad time-consuming, the slow process of cooking this classic stew makes it warm, rich with flavor and perfect for serving over mashed potatoes or rice. Uneasy about cooking? Check out our cookbook recommendations for getting started! 

2 tablespoons olive oil

2 ½ pounds beef chuck

1 teaspoon salt

1 teaspoon pepper

3 teaspoons minced garlic

1 white onion, chopped

4 ounces bacon

15 ounces Guinness beer

4 tablespoons tomato paste

2 cups chicken broth

1 bag baby-cut carrots

2 cups whole baby potatoes (optional)

2 large celery stalks

1 cup white mushrooms

3 bay leaves

1 teaspoon dried thyme leaves

Add olive oil to a pan. Cut the beef into large chunks and pat dry with a paper towel. Season with salt and pepper then brown in oil on high heat. Once browned, remove from pan and set aside. Lower heat to medium and add more oil if needed. Sauté garlic and onion until brown, then add bacon. Once bacon is browned, add in celery and carrots. Stir in flour. Add beer, chicken broth, tomato paste, bay leaves and thyme. Bring to a simmer. Transfer pan mixture, beef, mushrooms and potatoes to slow cooker and cook on low for 8 hours or high for 4 hours. Serve as is, with instant mashed potatoes or with rice. Makes about 6 servings.

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