The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.

    Advertisement
  • Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.

  • Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.

  • Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.

  • Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.

  • Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

Nutrition Facts

528.3 calories; protein 29.4g 59% DV; carbohydrates 42.1g 14% DV; fat 24.6g 38% DV; cholesterol 95.7mg 32% DV; sodium 1605.1mg 64% DV. Full Nutrition

Reviews (776)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2014
This stew has a great flavor, don't be afraid to use Guiness. It will not be bitter, even if you omit the sugar like I did. I used only one pot: rendered the bacon-removed it; dredged 3.75 lbs. beef in flour (with salt and pepper) browned it-removed it; cooked the onions and garlic; deglazed with Guiness; added 26 oz. of beef stock (instead of chicken stock) tomato paste, thyme, and vegetables; put the beef and bacon back in; simmered for 2 hours and then used a gravy separator and some corn starch to thicken the gravy (made 4.5 cups gravy). Go easy on the salt, there is enough in the beef stock. Served it just like in the picture! Read More
(197)

Most helpful critical review

Rating: 1 stars
01/12/2015
I did not care for this recipe. It tastes nothing like any guiness stew i've ever eaten. I'm always looking for a new recipe on here but this one is my first (1 star) Read More
(5)
1048 Ratings
  • 5 star values: 931
  • 4 star values: 98
  • 3 star values: 13
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
01/06/2014
This stew has a great flavor, don't be afraid to use Guiness. It will not be bitter, even if you omit the sugar like I did. I used only one pot: rendered the bacon-removed it; dredged 3.75 lbs. beef in flour (with salt and pepper) browned it-removed it; cooked the onions and garlic; deglazed with Guiness; added 26 oz. of beef stock (instead of chicken stock) tomato paste, thyme, and vegetables; put the beef and bacon back in; simmered for 2 hours and then used a gravy separator and some corn starch to thicken the gravy (made 4.5 cups gravy). Go easy on the salt, there is enough in the beef stock. Served it just like in the picture! Read More
(197)
Rating: 5 stars
02/05/2019
We have all decided this is a top 3 family recipe. From my 2 to 15-year-old, everyone inhales this. I make no changes bc it's perfect as is. I make the french bread rolls to die for (also on this site). Trust me, you'll want rolls to soak up every bit of this delicious gravy. So amazingly good and so easy to make a ring with the potatoes. My kids love the presentation as much as the meal. Read More
(76)
Rating: 4 stars
02/28/2014
Absolutely delicious. I served it to my family with Irresistible Irish Soda Bread from this site and my toddler and husband gobbled it all up. Next time I make this, however, I will be sure to serve over potatoes or Colcannon as this only made enough for one meal for my 4 person family. Also, my 7-year-old turned her little nose up at it because of the intensity of flavor - which I think could have been dodged had I served it over mashed potatoes. We enjoyed it (except the 7 year old) but afterward decided that since it's such a very flavorful stew, almost like a gravy, some sort of mashed potato accompaniment really is a must. Another thought: I did use beef stock instead of chicken (beef is what I had on hand) and I wonder if using the chicken stock could have dialed down the strength of the stew. Going to go that way next time. Read More
(67)
Advertisement
Rating: 5 stars
10/09/2013
Thought it was fantastic. Cooked it in my dutch oven. Added turnips to the mix. It was a big hit!! Read More
(36)
Rating: 5 stars
12/16/2013
I made this recipe for a family Christmas party using smoked, overly cooked (i.e. DRIED OUT!)leftover brisket. I was hoping the cooking slow and low in the Guinness would tenderize and moisten the brisket. It turned out FANTASTIC and there were NO leftovers, sorry to say! LOL! I made it the next day for my family, again using this overcooked, smoked brisket and it turned out just as great! THIS is DEFINITELY a keeper!! (I didn't use any sugar. That's the only adjustment I made, except for the dried out meat I used!) A GREAT way to use up meat that turned out too dry and tough! Thanks for this recipe, Chef John!! Read More
(32)
Rating: 5 stars
03/15/2014
My family all loved this stew. My husband is an ok, but not great cook and doesn't really care what he eats. I asked him to make this recipe since I was busy and it seemed easy. When he sat down to eat, he actually looked surprised and said "THIS is what I think of when I think of stew". That is now a staple in our house. Its rich and really flavorful and easy to make. Read More
(28)
Advertisement
Rating: 5 stars
11/23/2013
Great recipe! I used beef broth instead of chicken and we loved this stew. Many stews seem to lack a bit in flavor but not this one. We had it with mashed potatoes. I will definitely be keeping a supply of Guinness on hand just for this stew. Thanks Chef John! I do love your recipes! Read More
(24)
Rating: 5 stars
03/18/2018
WOW! This was amazing! I made it for St. Patty's Day yesterday served with green beer! Hubby said this is the best Irish dish! I doubled the recipe just so we can have left overs and followed it to a 'T' except I didn't measure out the s&p, just generously seasoned the meat with both prior to browning. I also added diced mushrooms and thickened it up a little with flour whisked with water. Served over garlicky red mashed potatoes (see pic) and with the Irish Brown Bread from this site. Even my daughters raved about it! Personally I thought it needed a little more salt so next time may try it with beef stock instead. Love Chef John's recipes!!! :o] Read More
(22)
Rating: 5 stars
01/04/2015
Made his last night for friends, cooked everything in my moms 50 year old cast iron Dutch oven, started on the stove then moved it into the oven on 300 then 250 for three hours. Paired with a nice Cabernet sav , some irish soda bread, some champs (mashed potatoe w butter and scallions) and followed with Eton Mess and a Warm Hug hot chocolate w irish liquor ) some irish music in background, we could've been there. Cooked for 10, and 8 of us left, not a spoonful left as everyone had heaping seconds. Read More
(17)
Rating: 1 stars
01/12/2015
I did not care for this recipe. It tastes nothing like any guiness stew i've ever eaten. I'm always looking for a new recipe on here but this one is my first (1 star) Read More
(5)