Enjoy this intense beef and Guinness stew. Yes, it is possible to make a delicious beef stew. Add prunes for sweetness. Simmer until ready and enjoy hot!
- 30ml (2 tbsp) oil
- 1kg (2 lb) braising/stewing steak, cut into 2.5cm (1 inch) cubes
- 2 onions, diced
- 2 celery stalks, chopped
- 3 carrots, peeled and diced
- 50g (6 tbsp) flour
- 64g (4 tbsp) tomato paste
- 440ml (1 can) Guinness
- 500ml (2 cups) beef stock
- 3 thyme sprigs
- 1 bay leaf
- 125g (4 oz) pitted prunes
- salt and pepper, to taste
- Preheat the oven to 180°C/fan 160°C/356°F/gas mark 4.
- Heat the oil in a large, ovenproof casserole.
- Add the beef cubes and fry until browned all over. Once browned, scoop out the meat onto a plate and set aside.
- Add the onion, celery and carrots to the pot and cook for 5 minutes, or until the vegetables have softened.
- Stir in the flour and tomato paste.
- Tip in the browned meat and give it a stir.
- Add the Guinness, stock, thyme and bay to the meat and mix.
- Bring to a gentle simmer, place the lid on the pot and transfer it to the oven.
- Cook for 1 hour, then lower the heat to 160°C/fan 140°C/320°F/gas mark 3.
- Cook for 1 more hour, then remove the pot from the oven. Stir in the prunes and return the meat to the oven.
- Stew for another 30 minutes or until the meat is tender. Remove the bay leaf and thyme sprigs, then season to taste if necessary. Serve with creamy mashed potatoes and buttered greens. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Stew
- Cuisine: Irish
Keywords: beef and guinness stew, irish beef stew, beef in guinness, steak and guinness stew, stout stew, guinness stew, guinness recipe, st patrick’s day dinner recipe, irish recipe