The flavours in this Guinness Irish beef stew are incredible. Chef Ivars added Guinness beer which adds a rich flavour to the sauce. The beef falls apart and it’s so tender. Combined with the meat and vegetables this is the perfect comfort dish. It does take time to cook but it’s pretty straight forward. You can serve it over mashed potatoes or soak up the sauce with Irish soda bread.
In a large bowl, toss defrosted beef with flour mixing well. Add ½ tsp salt and pepper and set aside.
In a large skillet, fry bacon until crispy and remove with a slotted spoon and set aside.
Add beef to pan and brown in bacon well in fat; remove and set aside.
In the same pan, add onions frying until browned then add garlic and cook for 2 minutes.
Pour the Guinness into the pan and bring to a boil, scraping the bottom of the pan for all those flavourful bits. Add carrots, celery, parsnip and potato to the pan and stir.
Put the beef and bacon back into the pan, giving it a stir. Then add the broth, tomato paste, thyme and bay leaves.
Cover and reduce the heat to a simmer, cooking for 2 ½ hours.
