Braised Guinness Beef Recipe
IN A STEW GUINNESS BEEF STOCK SERVED EITHER TRADITIONALLY WITH MASHED POTATOES OR IRISH BREAD PUDDING ANGLAISE
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Ingredients
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Braised Beef and Braising Liquid
Finishing and Garnish
Traditional Serving — Mashed Potatoes
Alternate Serving — Irish Bread Pudding Anglaise (Savory Bread Pudding)
Method
Braised Beef and Braising Liquid
- 1
Prepare beef
Pat beef cubes dry with paper towels. Season evenly with 2 tsp salt and 1 tsp pepper. Toss beef in 1 cup flour to coat lightly, shaking off excess.
- 2
Brown beef
Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat. Add 3 tbsp vegetable oil and 2 tbsp butter. When shimmering, brown the beef in batches (do not overcrowd) 2–3 minutes per side until a deep brown crust forms. Transfer browned pieces to a plate and repeat until all beef is browned, adding oil as needed.
- 3
Sauté aromatics
Reduce heat to medium. Add the diced onion, carrots, and celery to the pot and cook 6–8 minutes until softened and beginning to brown, scraping up browned bits. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in 2 tbsp tomato paste and cook 1–2 minutes to remove raw tomato flavor.
- 4
Deglaze and build braising liquid
Pour in 12 oz Guinness and scrape any remaining fond from the bottom of the pot. Allow the stout to simmer 2–3 minutes to reduce slightly. Return browned beef and accumulated juices to the pot. Add 3 cups beef stock, 1 tbsp Worcestershire sauce, 2 bay leaves, 3 thyme sprigs, and 1 tsp brown sugar if using. Bring the liquid to a gentle simmer.
- 5
Braise
Cover the pot with a tight-fitting lid and either transfer to a preheated oven at 325°F (160°C) or keep on the stovetop over very low heat. Cook until the beef is tender and easily shredded with a fork, about 2 to 2.5 hours. Check once about halfway to ensure liquid level is adequate; add a bit more stock or water if it looks too low.
- 6
Finish sauce
When beef is tender, remove bay leaves and thyme stems. Taste and adjust seasoning with additional salt and pepper if needed. If you prefer a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry; bring the braise to a simmer and whisk in the slurry a little at a time until desired thickness is reached. Stir in chopped parsley just before serving.
Traditional Serving — Mashed Potatoes
- 7
- 8
- 9
Alternate Serving — Irish Bread Pudding Anglaise (Savory Bread Pudding)
- 10
Prepare custard and soak bread
Preheat oven to 350°F (175°C). In a large bowl whisk together 1 cup milk, 1/2 cup heavy cream, and 3 beaten eggs. Season with 1/2 tsp salt and 1/4 tsp pepper. Fold in 6 cups cubed stale bread, 2 tbsp chopped parsley, and 1/2 cup grated cheddar if using. Let the mixture sit 10–15 minutes so bread soaks the custard.
- 11
Bake
Transfer soaked bread mixture to a buttered 9x9-inch or similar baking dish, pressing down gently to compact. Bake 30–40 minutes, until the top is golden and a knife inserted in the center comes out mostly clean and the custard is set. Remove from oven and let rest 10 minutes.
- 12
Serve with braised beef
Cut the savory bread pudding into squares and plate. Spoon the Guinness braised beef and sauce alongside or over the pudding. Garnish with chopped parsley.