Beef and Guinness Stew

    3 hours 30 min

    This warming stew is delicious. Serve with mashed potatoes.

    351 people made this

    Serves: 6 

    • 1kg beef stewing steak
    • 3 tablespoons vegetable oil, divided
    • 2 tablespoons plain flour
    • salt and freshly ground black pepper to taste
    • 1 pinch cayenne pepper
    • 2 large onions, chopped
    • 1 clove garlic, crushed
    • 2 tablespoons tomato puree
    • 375ml Guinness
    • 3 carrots, chopped
    • 1 sprig fresh thyme
    • 1 tablespoon chopped fresh parsley to garnish

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. Toss the beef with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper and cayenne pepper. Dredge the beef in this to coat.
    2. Heat the remaining oil in a deep frying pan or casserole over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato puree into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
    3. Pour 1/3 of the stout into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavour to the stock. Pour in the rest of the stout, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

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    Reviews in English (226)


    Used different ingredients. Added 2 carrots and 3 potatoes  -  14 Mar 2009


    Altered ingredient amounts. I'm no chef by any means...but, i added 4 potatoes and 3 glasses of red wine, and it was so delicious,even my husband thought it was good..that's good enough for me !! top marks, thank you for sharing xx  -  19 Aug 2009


    It was delicious! I didn't have any carrots to hand so used a packet of mushrooms instead. Also, a trick my friend shared with me, add 1tsp oyster sauce ( he does this with everything from chili to spag bol, just lifts a level). Served it with creamy mash with extra mature cheddar. Yum. Easiest beef in Guinness I've done yet, and all in one big pot!  -  08 Dec 2010