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Beef and Guinness stew

Name: Beef and Guinness stew
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 2 h 60 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 tbsp olive oil; 1 large onion, finely chopped; 150g streaky bacon, finely chopped; 1.6kg shin of beef, cut into 5cm chunks; 3 tbsp plain flour, seasoned; 600ml Guinness; 500ml good-quality beef stock (we like https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr); 1 bouquet garni (we used fresh thyme and fresh flatleaf parsley tied together with 3 bay leaves)

Easy
February 2010

Easy
February 2010

Test kitchen approved

Serves 4
Hands-on time 30 min, 2 hours 30 min to cook

This classic beef and Guinness stew recipe is a one-pot winner, plus it’s easy to make and perfect for freezing.

Nutrition: per serving

Calories: 511kcals
Fat: 30.7g (10g saturated)
Protein: 51.7g
Carbohydrates: 7.4g (2.3g sugar)
Salt: 1.4g

Nutrition: per serving

Calories: 511kcals
Fat: 30.7g (10g saturated)
Protein: 51.7g
Carbohydrates: 7.4g (2.3g sugar)
Salt: 1.4g

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Ingredients

4 tbsp olive oil
1 large onion, finely chopped
150g streaky bacon, finely chopped
1.6kg shin of beef, cut into 5cm chunks
3 tbsp plain flour, seasoned
600ml Guinness
500ml good-quality beef stock (we like Knorr)
1 bouquet garni (we used fresh thyme and fresh flatleaf parsley tied together with 3 bay leaves)

Method

Heat 1 tbsp of the oil in a large casserole over a medium heat and fry the onion for 2-3 minutes until soft. Add the bacon and fry for a further 4-5 minutes, stirring occasionally. Remove and set aside.
Dust the beef in the seasoned flour. Heat the remaining oil in the casserole over a high heat and fry the beef, in batches, for 3-4 minutes, until browned all over.
Reduce the heat to medium, return the onion and bacon and all the beef to the casserole and add the Guinness, stock and herbs. Season well and bring to the boil.
Reduce to a simmer and cook, partially covered, for 2½ hours until the meat is meltingly tender. Season before serving half the stew with creamy mashed potato.

delicious. tips

Defrost fully before reheating in a pan until piping hot throughout.

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Deborah Broadley says:

5th Jan 2016 at 10:30 am

I’ve made this twice in two weeks now; once as a stew and once with a pie crust. It’s so easy to prepare and the flavours are soooo good…and I don’t like Guiness! I used beef skirt, which is a little more expensive than some cuts of stewing meat but really tender and tasty when cooked like this and very lean.
Thanks Delicious, a new family favourite.

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