Braised Beef in Guinness

Starter | Serves 4 people | Prep/Cooking time: 120 Mins

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Braised Beef in Guinness


  • 1
    Lightly dust braising steak with some flour, season with salt and pepper. Fry in a casserole pan until evenly browned all over.
  • 2
    Meanwhile peel carrots and cut into � inch pieces. Cut celery into the same size. Peel shallots or silver skin onions.  
  • 3
    Add onions, celery, carrots and mushrooms to the browned meat. Cook for about 5 minutes until vegetables are sealed brown.
  • 4
    Add flour, tomato puree and continue cooking for 2 minutes (stir all the time to make sure flour and puree don't burn).
  • 5
    Add the bottled Guinness, beef stock, thyme, rosemary and bay leaf. Bring to the boil and then place in a preheated oven at 165�C for approx 90 minutes. Serve with creamy mashed potatoes and fresh chunky, crusty bread.


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  • 450g braising steak (1 inch cubes)
  • 125g button mushrooms (small)
  • 2 large carrots
  • 2 sticks of celery
  • 30 small silver skin onions or 15 small shallots
  • Sprig of thyme and rosemary
  • Bay leaf
  • 500ml of Guinness (bottled works best)
  • 375ml of beef stock
  • 2 heaped dessert spoons of tomato puree
  • 2 heaped dessert spoons of plain flour
  • Salt and pepper
  • Vegetable oil
  • Flour for dusting