Guinness Beef Stew

Making Guinness Beef Stew Ahead

Keeps for 4 days in the fridge or 3 months in the freezer. Better the next day.

Guinness Beef Stew: The Method

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1. Toss the beef with the flour, salt and pepper. Heat the oil in a large pot and brown the beef in 3 batches for 4 minutes each. Remove.

   Mark done Start 4 min timer

2. Cook the onions and carrots in the same pot for 6 minutes. Add the garlic and tomato purée for 1 minute.

   Mark done Start 6 min timer

3. Pour in half of the Guinness and boil for 3 minutes, scraping the base. Add the rest, the stock, thyme, bay leaf and beef.

   Mark done Start 3 min timer

4. Cover with the lid slightly ajar and simmer very gently for 1 hour 50 minutes, stirring occasionally.

   Mark done Start 1 hr timer

5. Add the potatoes and simmer for 40 minutes more until everything is tender. Stir in the sugar, remove the bay leaf and serve.

   Mark done Start 40 min timer

Worth Knowing

• Brown the beef in batches for a deep crust.
• Keep the simmer very gentle.
• Add the potatoes late so they hold together.

Good Alongside

Soda bread · Buttered cabbage · Mashed potatoes · Irish butter

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.