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Cozy Guinness Beef Stew Recipe with Easy Crispy Soda Bread

Guinness beef stew - featured image
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A comforting and hearty Guinness beef stew slow-simmered to tender perfection, paired with a crispy, golden soda bread perfect for soaking up every last drop.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons vegetable oil or beef drippings
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into thick rounds
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 (14.9 oz / 440 ml) bottle of Guinness stout
  • 3 cups beef broth
  • 2 teaspoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 pound baby potatoes, halved
  • Fresh parsley, chopped (for garnish)
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1¾ cups buttermilk (or regular milk with 1 tablespoon lemon juice as substitute)
  • 2 tablespoons unsalted butter, melted (optional, for brushing)

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. (Approx. 10 minutes)
  2. Heat 3 tablespoons of oil or beef drippings in a Dutch oven over medium-high heat. Add beef in batches and brown on all sides until a deep golden crust forms. Set browned beef aside. (15 minutes)
  3. Lower heat to medium. Add chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened and fragrant (about 7 minutes). Add minced garlic during the last minute, stirring to avoid burning.
  4. Sprinkle flour over the vegetables and stir well to coat. Cook for about 2 minutes, stirring constantly.
  5. Slowly pour in the Guinness, scraping up any browned bits stuck to the pot’s bottom. Let it simmer for 2-3 minutes until slightly reduced.
  6. Pour in beef broth and stir in tomato paste, bay leaves, and thyme. Return the browned beef to the pot. Bring to a gentle simmer, then cover with a lid slightly ajar.
  7. Cook gently on low heat for 1½ hours, stirring occasionally. (Alternatively, place covered pot in a 325°F oven.)
  8. Stir in halved baby potatoes, cover, and cook for another 30 minutes until potatoes are tender but not falling apart.
  9. Remove bay leaves, taste, and adjust seasoning with salt and pepper. Sprinkle with fresh parsley before serving.
  10. While stew cooks, preheat oven to 425°F. In a large bowl, whisk together flour, baking soda, and salt. Make a well in the center, pour in buttermilk, and stir until just combined.
  11. Turn dough onto a floured surface and gently knead 4-5 times without overworking.
  12. Shape dough into an 8-inch round loaf. Place on baking sheet or cast-iron skillet. Score a deep cross on top with a sharp knife.
  13. Bake for 30-35 minutes until golden and crusty. Optionally brush with melted butter right after baking.

Notes

Brown beef in batches to avoid steaming and ensure a good crust. Use fresh baking soda for soda bread to ensure proper rise. If stew is too thin, simmer uncovered to thicken. Do not over-knead soda bread dough; it should be slightly sticky for a tender crumb. Start soda bread while stew simmers to sync cooking times.

Nutrition

Keywords: Guinness beef stew, soda bread, Irish stew, comfort food, slow simmer, crispy bread, hearty dinner

Find it online: https://blixfood.com/cozy-guinness-beef-stew-recipe-with-easy-crispy-soda-bread-steps/