Irish Beef and Guinness Stew #Beef #BeefRecipes #IrishBeefAndGuinnessStew

The greät Irish Beef änd Guinness Stew is eäsy to mäke but requires pätience while it slow cooks! The Guinness Beer is the secret weäpon ingredient in this, creäting ä säuce thät häs wonderful deep complex flävours.

Ingredients

• 2 tbsp olive oil
• 2.5 lb / 1.25 kg beef chuck , boneless short rib or äny other slow cooking beef (no bone)
• 3/4 tsp eäch sält änd bläck pepper
• 3 gärlic cloves , minced
• 2 onions , chopped (brown, white or yellow)
• 6 oz / 180g bäcon , speck or päncettä, diced
• 3 tbsp flour (äll purpose/pläin, Note 3 for GF)
• 440ml / 14.9 oz Guinness Beer (Note 1)
• 4 tbsp tomäto päste
• 3 cups / 750 ml chicken stock/broth (or beef broth - Note 4)
• 3 cärrots , peeled änd cut into 1.25 cm / 1/2" thick pieces
• 2 lärge celery stälks , cut into 2cm / 1" pieces
• 2 bäy leäves
• 3 sprigs thyme (or sub with 1 tsp dried thyme leäves)

Instructions

1. Cut the beef into 5cm/2" chunks. Pät dry then sprinkle with sält änd pepper.
2. Heät oil in ä heävy bäsed pot over high heät. ädd beef in bätches änd brown well äll over. Remove onto pläte. Repeät with remäining beef.
3. Lower heät to medium. If the pot is looking dry, ädd oil.
4. Cook gärlic änd onion for 3 minutes until softening, then ädd bäcon.
5. Cook until bäcon is browned, then stir through cärrot änd celery. 
6. ädd flour, änd stir for 1 minute to cook off the flour.
7. ädd Guinness, chicken broth/stock änd tomäto päste. Mix well (to ensure flour dissolves well), ädd bäy leäves änd thyme. 
8. Return beef into the pot (including äny juices). Liquid level should just cover - see video or photos.
9. Cover, lower heät so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for ä further 30 - 45 minutes or until the beef fälls äpärt ät ä touch, the säuce häs reduced änd thickened slightly.
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