Guinness Beef Stew – Keto Style
Traditional Irish Stew for St. Patrick’s Day or anytime during the year. However this one is carb friendly. ▢3 cups (750 ml) chicken stock/broth (or beef broth – Note 4) ▢3 carrots , peeled and cut into 1.25 cm / 1/2″ thick pieces ▢3 sprigs thyme (or sub with 1 tsp dried thyme leaves)
Servings Prep Time
6-8 20minutes
Cook Time
3hours
Servings Prep Time
6-8 20minutes
Cook Time
3hours
Ingredients
Instructions
  1. If not already done cut the beef/lamb into 1 1/2″ squares. Pat dry and sprinkle with salt and pepper.
  2. Heat oil in a heavy Dutch oven over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
  3. Lower heat to medium. If the pot is looking dry, add oil.
  4. Cook onion for 3 minutes until softening, then add bacon.
  5. Cook until bacon is browned, then stir through carrot and celery.
  6. Add the garlic and flour, and stir for 1 minute to cook off the flour and garlic become fragrant.
  7. Add Guinness, bone broth and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
  8. Return beef into the pot (including any juices). Liquid level should just cover
  9. Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
  10. Serve over Creamy leek and cabbage colcannon
Recipe Notes

The Guinness makes the real difference in this stew.  For the the braising liquids. I prefer using chicken rather than beef broth because it allows the flavor from the Guinness beer to come through better. Don’t worry, it doesn’t taste like beer at all, it transforms into a deep savory sauce! Also, all the alcohol is cooked out.