Beef Cheek and Guinness stew

Alright, let's get cooking! This Beef Cheek and Guinness Stew is a deeply flavourful, rich, and utterly comforting dish, perfect for a chilly evening. It requires a bit of time, but the reward is absolutely worth it.

Beef Cheek and Guinness Stew

Yields: 6-8 servings Prep Time: 30 minutes Cook Time: 4-5 hours (depending on your beef cheeks)

Ingredients:

• Beef Cheeks: 2 kg (about 4.4 lbs), trimmed of excess silver skin (this is VERY important, otherwise they will be tough) and cut into 2-inch chunks.
• All-Purpose Flour: 1/4 cup, seasoned with salt and freshly ground black pepper (about 1 teaspoon salt, 1/2 teaspoon pepper)
• Olive Oil: 2 tablespoons
• Bacon (optional, but highly recommended): 150g (about 5 oz), diced
• Onions: 2 large, chopped
• Carrots: 3 large, peeled and chopped
• Celery: 3 stalks, chopped
• Garlic: 4 cloves, minced
• Tomato Paste: 2 tablespoons
• Guinness Stout: 1 liter (about 34 oz) - the real deal makes a difference!
• Beef Stock: 500 ml (about 17 oz) - preferably homemade, or a good quality low-sodium stock
• Bay Leaves: 2
• Fresh Thyme: 4 sprigs
• Worcestershire Sauce: 1 tablespoon
• Pearl Onions (optional): 200g (about 7 oz), peeled
• Button Mushrooms (optional): 250g (about 9 oz), quartered
• Fresh Parsley: Chopped, for garnish
• Salt and Freshly Ground Black Pepper: To taste

Equipment:

• Large Dutch oven or heavy-bottomed pot with a lid
• Cutting board
• Sharp knife

Instructions:

1. Prepare the Beef Cheeks:

• Trim the beef cheeks. This is the most crucial step for tenderness. Use a sharp knife to carefully remove any silver skin and tough connective tissue. Be thorough!
• Place the seasoned flour in a large bowl. Toss the beef cheek pieces in the flour mixture, ensuring they are evenly coated. Shake off any excess.

2. Sear the Beef:

• Heat the olive oil in the Dutch oven over medium-high heat.
• Working in batches (do not overcrowd the pot), sear the beef cheeks on all sides until deeply browned. This step develops rich flavor. Remove the seared beef and set aside.

3. Sauté the Aromatics:

• If using bacon, add it to the Dutch oven and cook until crispy. Remove the bacon and set aside. Leave the rendered bacon fat in the pot.
• Add the chopped onions, carrots, and celery to the pot and cook over medium heat until softened, about 8-10 minutes. Stir occasionally.
• Add the minced garlic and tomato paste and cook for another 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.

4. Deglaze and Build the Stew:

• Pour in the Guinness Stout and bring to a simmer, scraping up any browned bits from the bottom of the pot. This is where the flavour really starts to build.
• Add the beef stock, bay leaves, thyme sprigs, and Worcestershire sauce.
• Return the seared beef cheeks and cooked bacon (if using) to the pot.
• Bring the stew to a simmer, then reduce the heat to low, cover the pot tightly, and let it simmer gently for at least 4 hours, or until the beef cheeks are incredibly tender and easily pull apart with a fork. Check periodically and add more beef stock if needed to keep the beef cheeks mostly submerged.

5. Add Optional Vegetables (Pearl Onions and Mushrooms):

• During the last hour of cooking, add the pearl onions (if using) to the stew.
• During the last 30 minutes, add the quartered button mushrooms (if using) to the stew.

6. Final Seasoning and Serving:

• Once the beef cheeks are tender, remove the bay leaves and thyme sprigs.
• Taste the stew and adjust the seasoning with salt and freshly ground black pepper as needed. The stew should be rich, slightly sweet, and deeply savoury.
• If the stew seems too thin, you can thicken it slightly by removing some of the liquid and reducing it in a separate saucepan over medium heat. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then whisk it into the stew in the last 15 minutes of cooking.

7. Serve:

• Ladle the Beef Cheek and Guinness Stew into bowls.
• Garnish with freshly chopped parsley.
• Serve with mashed potatoes (classic!), creamy polenta, crusty bread for soaking up the delicious sauce, or even buttered noodles.

Chef's Tips & Variations:

• Beef Cheek Quality: The better the quality of the beef cheeks, the better the stew will be. Look for well-marbled cheeks.
• Searing is Key: Don't rush the searing process. A good sear creates a beautiful crust and adds depth of flavor.
• Low and Slow: Patience is key! Simmering the stew for a long time allows the beef cheeks to become incredibly tender and the flavors to meld together.
• Vegetable Variations: Feel free to add other root vegetables like parsnips or turnips.
• Herbs: Rosemary is a lovely addition alongside thyme.
• Wine: If you prefer, you can substitute half of the Guinness with a dry red wine like Cabernet Sauvignon or Merlot for a richer flavour profile. Add the wine at the same time as the Guinness.
• Spice: A pinch of smoked paprika can add a wonderful smoky depth.
• Day Ahead: This stew is even better the next day! The flavors develop even further overnight.

Enjoy this decadent and satisfying Beef Cheek and Guinness Stew! Bon appétit!