📝 About This Recipe
This iconic Irish comfort dish is a masterclass in slow-cooked depth, featuring melt-in-your-mouth beef chuck braised in a rich, velvety gravy of Guinness Extra Stout. The bitterness of the dark ale mellows into a complex, malty sweetness that perfectly complements the earthy sweetness of carrots and parsnips. It is a soul-warming meal that captures the essence of a cozy Dublin pub, designed to be savored on a chilly evening with a thick slice of buttered soda bread.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 2 large Yellow Onion (roughly chopped)
- 4 cloves Garlic (minced)
- 4 ounces Bacon or Pancetta (diced into small bits)
- 1/4 cup All-purpose Flour (for dredging the beef)
The Braising Liquid
- 14.9 ounces Guinness Extra Stout (one standard can/bottle, at room temperature)
- 3 cups Beef Stock (low sodium, high quality)
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Brown Sugar (to balance the stout's bitterness)
Vegetables and Herbs
- 3 large Carrots (peeled and cut into 1-inch chunks)
- 2 medium Parsnips (peeled and cut into 1-inch chunks)
- 2 pieces Celery Stalks (sliced thick)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (dried)
- 2 tablespoons Vegetable Oil (for searing)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the beef cubes very dry with paper towels; this is crucial for a proper sear.
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2
In a large heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
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3
Season the beef generously with salt and pepper. Toss the cubes in flour to lightly coat, shaking off any excess. Increase the heat to medium-high.
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4
Sear the beef in batches, being careful not to crowd the pan. Cook until deeply browned on all sides (about 3-4 minutes per side). Remove beef and set aside with the bacon.
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5
If the pan is dry, add a tablespoon of oil. Add the onions and celery, sautéing for 5-6 minutes until softened and translucent.
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6
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells fragrant.
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7
Pour in the Guinness to deglaze the pot. Use a wooden spoon to scrape up all the 'fond' (the brown bits) from the bottom—this is where the flavor lives!
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8
Add the beef stock, Worcestershire sauce, and brown sugar. Return the beef and bacon (and any accumulated juices) to the pot.
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9
Add the thyme sprigs and bay leaves. Bring the liquid to a gentle simmer on the stovetop.
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10
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Bake for 1 hour and 30 minutes.
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11
Carefully remove the pot from the oven and stir in the carrots and parsnips. Return to the oven for another 45-60 minutes, or until the beef is fork-tender and the vegetables are soft.
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12
Remove the thyme sprigs and bay leaves. Taste the sauce; if it’s too thin, simmer it uncovered on the stove for 10 minutes to reduce. Season with additional salt and pepper if needed.
💡 Chef's Tips
Always sear the meat in batches; if you crowd the pan, the beef will steam rather than brown, losing that essential caramelized flavor. Don't skip the brown sugar; it's the secret ingredient that balances the natural bitterness of the hops in the Guinness. For the best texture, use beef chuck roast rather than 'stew meat' packs, which often contain different cuts that cook at uneven rates. If you can, make this a day in advance! Like all braises, the flavors deepen and the sauce becomes even more velvety after a night in the fridge.
🍽️ Serving Suggestions
Serve over a bed of creamy Colcannon (mashed potatoes with kale or cabbage) to soak up the rich gravy. Pair with a thick slice of warm Irish Soda Bread slathered in salted Kerrygold butter. A fresh, crisp green salad with a sharp vinaigrette helps cut through the richness of the stew. Naturally, a pint of chilled Guinness or a robust dry Irish stout is the perfect beverage companion.