Guinness Beer Beef Stew

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Render bacon in a pot until fat releases, then add onion and mix well.
   ≈0:47
2. 2
   Sauté beef chunks in clarified butter or cooking oil over high heat, keeping pieces separated to develop the Maillard reaction. Work in batches until all meat is browned.
   ≈1:06
3. 3
   Remove the browned beef and use the pan juices and a piece of meat to deglaze the pot, scraping up the flavorful browned bits.
   ≈4:43
4. 4
   Add thinly sliced garlic, and once fragrant, add the drained canned tomatoes.
   ≈5:32
5. 5
   Pour in Guinness beer and beef stock, then add leeks, celery, carrots, fresh thyme, and fresh rosemary.
   ≈6:30
6. 6
   Return all the browned beef and its juices to the pot, season with salt and pepper, and transfer to a preheated 375°F oven.
   ≈7:53
7. 7
   Braise for about 2 hours 30 minutes. About 30 to 45 minutes before the meat is tender, thicken the stew by straining in cooked roux if available, or add flour and allow it to cook properly.
   ≈10:07
8. 8
   Check that the beef is tender and can be easily pierced with a fork. Adjust the sauce consistency, add prunes if desired, and continue cooking for another 30 to 45 minutes until the meat falls apart.
   ≈13:30
9. 9
   Taste and adjust seasoning as needed. Stir gently to avoid breaking up the prunes.
   ≈15:17
10. 10
    Scoop mashed potatoes into serving bowls. Ladle the stew alongside, garnishing with prunes, fresh parsley, and sprigs of fresh thyme and rosemary used in cooking.
    ≈16:21