Beef and Guinness® stew

Beef and Guinness® stew


1 person made this

About this recipe: This dish is worth waiting for. The trick is to let the beef marinate for 24 hours before slow cooking it for 4 hours. The result is an amazingly flavourful stew and tender meat.

jean.isacke Dorset, England, UK

Serves: 8 

  • 2.25kg (5 lb) lean stewing or casserole beef, cubed
  • 4 onions, chopped
  • 4 cloves garlic, crushed
  • 2 large carrots, sliced
  • 2 sticks celery, chopped
  • 340g (12 oz) mushrooms, sliced if large
  • 2 tablespoons sugar
  • 6 bay leaves
  • peel of half an orange, finely grated
  • 3 teaspoons chopped fresh thyme
  • 4 tablespoons olive oil
  • salt and pepper, to taste
  • 1.2L (2 pt) Guinness®
  • 2 tablespoons cornflour, mixed with little water

Prep:15min  ›  Cook:4hr  ›  Extra time:1day8hr marinating  ›  Ready in:1day12hr15min 

  1. Place all ingredients except cornflour into a large, lidded, ovenproof casserole dish and leave to marinate in the fridge for 24 hours.
  2. Preheat oven to 160 C / Gas 3. Remove the chilled and marinated stew from the fridge and give a little stir.
  3. Bake in the preheated oven for 1 hour until bubbling.
  4. Reduce the heat to 150 C / Gas 2. Bake for a further 3 hours, or until meat is very tender. Allow to cool, then chill in the fridge for at least 8 hours.
  5. Skim off any fat, remove and discard the orange peel and bay leaves, then stir in cornflour paste.
  6. Reheat at 190 C / Gas 5 for 45 minutes, by now the stew should be very thick and hearty.

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