Beef and Guinness stew
- February 2010
- 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.
- 30.7g (10g saturated)
- 7.4g (2.3g sugar)
- 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)
- 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.
Defrost fully before reheating in a pan until piping hot throughout.
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