Recipes / Main dishes / Beef and Guinness stew
Lunch
Dinner
One-dish meal
High protein
Slow-cooked
Beef and Guinness stew
Beef cooked slowly with Guinness, vegetables and herbs until it falls apart with a fork.
- Cooking
- 2 h 30 min – 4 h
- Prep
- 20 min
- Difficulty
- Easy
Per serving
574 kcal
Protein · 33 %
47 g
Fat · 43 %
27 g
Carbs · 24 %
35 g
Estimate for 5 servings, worked out ingredient by ingredient, with the optional ingredients included. The percentage is the share of the calories.
Ingredients
For 5 servings
- 1 kg beef, in large chunks
- 2–3 tbsp plain flour
- 2 tbsp olive oil
- 2 chopped onions
- 2 chopped carrots
- 3 garlic cloves, chopped
- 500 ml Guinness
- 400–500 ml beef stock
- 2 tbsp tomato purée optional
- 500 g baby potatoes
- 200 g mushrooms optional
- 2 bay leaves
- 2–3 sprigs of fresh thyme (or 1 tsp dried thyme)
- 1 tsp rosemary optional
- 1 tsp paprika
- salt and black pepper
- fresh parsley, to serve
The original recipe doesn't give servings. It starts at 5 and the quantities adjust when you change it.
Step by step
- Season the beef with salt and pepper and dust it lightly in flour.
- Heat the oil in a large pan and sear the meat on all sides. Take it out and set aside.
- In the same pan, add the onion, carrot and garlic. Cook for 5 to 7 minutes.
- Stir in the tomato purée and cook for 1 minute.
- Put the meat back in the pan, add the Guinness and simmer gently for 2 to 3 minutes.
- Add the stock, bay leaves, thyme, paprika and rosemary.
- Cover and cook over a low heat for between 2½ and 4 hours, until the meat falls apart.
- Add the potatoes and mushrooms about 40 minutes before the end.
- Garnish with fresh parsley and serve.