Samhain Beef and Guinness Stew

When the October wind rattles the windows, put something hearty on the hearth. This beef and Guinness stew is a comforting addition to your Samhain table, with tender beef, earthy vegetables, and a rich, malty broth made for sharing.

Grab your Dutch oven, settle into the slower rhythm of the season, and let a little kitchen magic simmer. The secret isn't a spell: it's a good sear and plenty of patience.

Ingredients

• 2 lbs beef chuck, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup Guinness beer
• 4 cups beef broth
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste

Instructions

1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear the beef in batches until deeply browned on all sides. Allow about 3–4 minutes per batch, or longer as needed for a good crust. Don't overcrowd the pot.
4. Remove the beef and set aside, leaving the drippings in the pot.
5. Add the onion, carrots, and celery to the pot and sauté for 5–7 minutes until softened.
6. Stir in the garlic and cook for 1 minute until fragrant.
7. Add the tomato paste and cook for 2 minutes, stirring constantly to deepen its flavour.
8. Sprinkle the flour over the vegetables and cook for 1 minute, stirring to coat.
9. Pour in the Guinness, scraping the bottom of the pot to loosen all those flavourful browned bits.
10. Return the seared beef to the pot along with any accumulated juices.
11. Add the beef broth, thyme, and bay leaf. Bring to a gentle boil.
12. Reduce the heat to low, cover, and simmer gently for 2–2½ hours, or until the beef is fork-tender, stirring occasionally.
13. Remove the bay leaf and adjust the seasoning with salt and pepper before serving.

A Bowl for the Samhain Table

Serve over creamy mashed potatoes or alongside crusty bread to soak up the rich gravy. With meltingly tender beef and the malty depth of Guinness, this is a stew with soul: simple, warming food for a night of gathering, remembering, and welcoming the darker season.

As you stir, take a quiet moment to think of the people who have made your own kitchen feel like home. Let that warmth be the finishing touch.