Beef in Guinness


  • Oil or butter for frying
  • 2 lbs Stewing Steak (cubed)
  • 2 Onions (sliced)
  • 2 cloves Garlic (crushed)
  • 1 tbs Flour
  • 10 oz (½ Pint) Guinness
  • 10 oz (½ Pint) Water
  • 1 tbs sweet Paprika
  • ½tsp Mixed Spice
  • 1 Bouquet Garni
  • 1 tbs Worcester Sauce or Vinegar
  • 1 Orange Peel (remove before serving!)


Brown the meat in the hot fat in a heavy pan. You will need to do this in batches as the meat will not brown properly if you try to cook it all at the same time.

Remove the meat with a slotted spoon and put in a large heavy casserole.

Cook the onions and garlic in the pan for a few minutes. Add the flour and stirring well, cook for a minute or so. Gradually add the liquid, stirring all the time.

Add all the other ingredients and bring to the boil.

When it has reached boiling point (e.g. when it is bubbly) add it to the meat in the casserole. Cover and bake at 170°C (325°F) for about 2 hours, or until the meat is meltingly tender.

This is best made the day before you wish to serve it. It also freezes very well.

Add carrots, leeks, parsnips or whatever you like to the basic recipe.

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