Braised Beef with Guinness

Preparation time : 20 minutes,
Cooking time : 3 1/4 hours,
Oven : Preheat to 160°C (325°F, gas mark 3),
Calories per serving: 305


serves 4
1 1/2 lb (700g) braising steak
2 large onions
4 oz (115 g) small mushroom caps
4 large carrots
4 sticks celery
1/2 teaspoon dried mixed herbs
1 bay leaf
1 tablespoon tomato puree
1 teaspoon brown sugar
1 pint (570 ml) beef stock
1/2 pint (285ml) Guinness
1 tablespoon cornflour
Salt and freshly ground black pepper
Parsley for garnish


1. Cut the steak into 1 1/2 in (40 mm) cubes.

2. Quarter the onions and halve the mushroom caps.

3. Quarter the carrots and celery crossways.

4. Place the meat and vegetables in an ovenproof casserole, along with the mixed herbs, bay leaf, tomato puree, sugar, beef stock and Guinness. Stir to mix thoroughly.

5. Gently bring the stew to the boil, then cover and transfer to the preheated oven. Cook very gently for 3 hours until the meat is really tender.

6. Mix the cornflour with 1 tablespoon of water until smooth, then stir into the casserole. Bring to the boil, stirring until thickened. Adjust seasoning to taste.

7. Transfer to a serving dish, garnish with freshly chopped parsley and serve immediately.

What did you think?

26 people have helped to review this recipe. Thankyou!

Very nice
posted by David F @ 03:44AM, 2/10/09
Mum, Dad and our three little girls loved this! Served with a buttery baked potato .. they asked for 'seconds' .. and 'thirds' ..

A bag of mixed 'stir fry' veg: shredded cabbage, carrots, broccoli was added to the carrots and celery and that worked well and luckily made enough for thirds! I also added a glass of red wine (couldn't help myself) and a full can of guinness .. so more than the recipe demanded at just under 500ml. I used a little more tomato puree, more mushrooms, and left out the sugar.

I was short of time so it was only in the oven for two hours rather than three .. but it was nevertheless delicious and the meat very tender.

Definitely one to use again!
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