Beef and Guinness Stew

Chef notes

This is pure Irish soul food. My mum used to make us this comforting casserole when we were growing up, and it has now become a much-loved part of my own home. It is a wonderfully effortless one-pot dish that you can make ahead, making it ideal for relaxed entertaining or busy family suppers. The slow cooking makes the beef beautifully tender, while Guinness gives the gravy a deep, malty flavor and the whole shallots, carrots and mushrooms make it feel generous and nourishing. It is the kind of warming meal that is best shared around the table with creamy mashed potatoes.

Technique tips: Brown the bacon, vegetables, beef and mushrooms in batches rather than crowding the pan. Crowding makes ingredients steam rather than caramelize, so you lose the flavorful browned edges that give the stew its depth. Keep the casserole covered and cook at a gentle 325 F until the beef gives easily when pressed with a fork; if it is still chewy after two hours, continue cooking in 20- to 30-minute increments.

Swap options: Use chuck roast, brisket or boneless short rib instead of stewing beef, cut into 1½-inch cubes. Cremini mushrooms — often called baby bella mushrooms in the U.S. — are the closest equivalent to chestnut mushrooms. Pearl onions are a good substitute for whole shallots. For an alcohol-free variation, use 4¼ cups rich beef stock plus 1 tablespoon Worcestershire sauce in place of the Guinness; the result will be less malty but still deeply savory.

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(Sponsored by Tourism Ireland. Venue sponsored by Sheen Falls Lodge.)