Sous vide Guinness beef stew is your perfect comfort food meal for a cold night.
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What is Irish Beef and Guinness Stew?
Irish Beef and Guinness Stew is a classic dish from Ireland, known for its rich, hearty flavors and tender, slow-cooked meat. The stew combines chunks of beef, usually chuck or brisket, with vegetables like potatoes, carrots, and onions. What sets this stew apart is the inclusion of Guinness stout, a dark Irish beer that adds a unique depth of flavor. The beer’s maltiness and slight bitterness complement the savory beef, creating a thick, robust sauce as it simmers.
Irish Beef and Guinness Stew is often served as a warming, comforting meal during the colder months. It’s typically accompanied by Irish soda bread or buttered mashed potatoes for dipping into the rich sauce. This dish is not just a staple of Irish cuisine but also a popular choice for St. Patrick’s Day celebrations around the world, showcasing the flavors of Ireland.
Another classic St. Patrick Day food: Corned Beef
Best Way to Cook Guinness Irish Stew
Typically, this stew spends hours simmering on the stove or baking in the oven at low heat. However, we decided to shake things up and try making our Guinness stew with a sous vide cooking technique, and the results were impressive.
By cooking the stew sous vide, we submerged it in water and kept it at a precise temperature for almost 24 hours. This approach might sound a bit high-tech, but it had a huge payoff. Instead of drying out, the meat and vegetables retained all their moisture, becoming even more tender than we thought possible. Every bite was melt-in-your-mouth delicious.
Sous vide might sound complicated, but it’s actually easy, especially if you’re using the Typhur Sous Vide Station, the world’s first all-in-one sous vide machine. This comprehensive sous vide cooker not only includes a recipe for Guinness beef stew but also offers 50 additional recipes, allowing you to follow along step by step on its large 12.3-inch screen. Plus, if you’re new to sous vide cooking, you won’t need to buy any extra gadgets. The Typhur sous vide station is ready to go right out of the box (Packaged with a circulator tower, sous vide container, vacuum bag, vacuum sealer, and snap weight).
Meat in Guinness Stew
Traditionally, Guinness Stew originates from Ireland, where lamb is often the meat of choice. However, as the popularity of Guinness Stew has spread across the globe, regional adaptations have emerged, including in places like Australia and North America. In these regions, beef has become the more common choice for making Guinness Stew.
For this recipe, we’re working with beef chuck roast. You’ll want to cut it into cubes that are about 1-1.5 inches in size. This is the sweet spot for ensuring that each piece is substantial enough to slowly tenderize and absorb flavors without falling apart too quickly during the long cooking process.
How to Sous Vide Guinness Beef Stew (Ingredients and Instructions)
Sous-vide Guinness Beef Stew
Video
Equipment
- Vacuum Bag
- Vacuum Sealer
- Sauté Pan
- Tongs
- Deep Pot
- Chef Knife
- Fine Mesh Kitchen Strainer
- Kitchen Paper
Ingredients
For Sous Vide Cooking
- 3 tbsp Olive Oil
- 48 oz Beef Chuck Roast
- as needed Kosher Salt
- as needed Fresh Cracked Pepper
- as needed Unsalted Butter
- 4.2 oz Celery cut into small cubes
- 4.2 oz Yellow Onion cut into small cubes
- 4.2 oz Carrot cut into small cubes
- 6 Garlic Clove
- 3 sprigs Fresh Thyme or Rosemary
- 1.4 oz Tomato Paste
- 1 1/2 cup Beef Stock
- 1 can Guinness Beer
- as needed Corn Starch 50g water 25g corn starch
Instructions
- Add enough water to the tank to fully submerge the ingredients and reach the minimum quantity of water. Secure the sous vide cooker to the tank.
- Set the temperature of the water bath at 165.2 °F. Let it preheat. While the water bath is heating to the target cooking temperature, please move on to preparing the beef.
- Cut the beef into 1-1.5 inch cubes and set aside.48 oz Beef Chuck Roast
- Season the beef with salt and pepper, prepare a pan heating it over medium heat. Once heated, add in the oil. After the oil is hot, carefully place the beef into the pan. Sear each side for approximately 30 seconds, or until each surface has reached a beautiful brown color.as needed Kosher Salt, as needed Fresh Cracked Pepper
- Prepare a soup pot. Heat the pot over medium heat. Add olive oil, then onions, celery, carrots and garlic. Sauté the vegetables until caramelized. Next, add thyme, and tomato paste and stir-fry quickly. Pour in the Guinness and let the alcohol evaporate, then add the beef stock. Turn up the heat to condense the liquid to two-thirds of its initial volume.3 tbsp Olive Oil, 4.2 oz Celery, 4.2 oz Yellow Onion, 4.2 oz Carrot, 6 Garlic Clove, 3 sprigs Fresh Thyme or Rosemary, 1.4 oz Tomato Paste
- Using the vacuum sealer, make sure that the meat is completely sealed and that any excess air has been removed from the bag.
- When the target temperature is reached, carefully lower the sealed beef into the water bath, making sure that it is completely submerged in the water.
- Cook the food at 165.2°F for 24 hours.
- Once the beef has finished cooking, carefully remove it from the water bath. Remove the beef from the bag. Pour the liquid from the vacuum bag into a bowl, straining it through a kitchen mesh.
- Add filtered sauce to the pot and slowly heat over medium heat until the sauce thickens. During the process, you can add an appropriate amount of cornstarch water to adjust the consistency of the sauce to your liking. Season with salt and black pepper. Finally add the beef and allow it to warm up.
- Place the beef on a platter, add the sauce, and serve with your favorite side dishes.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
