Beef in Guiness

Serves 4


700g stewing beef, fat trimmed off - cut into 3cm cubes
2 tbsp plain flour
Salt and freshly ground black pepper
3 tbsp dripping or sunflower oil
1 garlic clove - finely chopped
2 medium onions - finely chopped
3 medium carrots - thickly sliced
450ml beef stock
Large sprig of thyme
Large sprig of rosemary
1 bay leaf
1 tbsp Worcestershire sauce
400ml Guiness



  • Place the flour in a bowl and season
  • Add the beef and coat evenly
  • Heat 2 tbsp of dripping or oil until very hot in a casserole dish
  • Add the beef in two batches and fry quickly, for 4-5 minutes, turning often to brown on all sides
  • Set the beef aside in a separate dish
  • Add the remaining dripping or oil to the pan and add the garlic and onions
  • Soften over a medium heat for 4-5 minutes
  • Add the carrots, the beef and the stock
  • Firmly tie together the thyme, rosemary and bay leaf with string and add to the pan with the Worcestershire sauce
  • Bring to the boil, cover and simmer on a low heat for 1.5 hours, stirring occasionally
  • Add the Guiness and stir
  • Cover and gently simmer for a further hour
  • Remove the meat and vegetables and discard the herbs
  • Boil the remaining liquid over a high heat until reduced by half
  • Return the beef and vegetables and season to taste

To Serve

Serve with crusty bread