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Guinness Beef Stew (Serves 4–6) Ingredients

1 kg beef stewing steak (chuck or brisket), cut into 3–4 cm cubes

3 tbsp plain flour, seasoned with salt and pepper

3 tbsp vegetable or rapeseed oil

2 medium onions, roughly chopped

3 carrots, cut into thick slices

2 celery sticks, chopped

3 garlic cloves, minced

2 tbsp tomato purée

440 ml (1 can) Guinness Draught (not Extra Stout — it’s too bitter)

500 ml beef stock (preferably homemade or low-salt)

2 tsp Worcestershire sauce

1 bay leaf

3 sprigs fresh thyme (or 1 tsp dried thyme)

2 sprigs fresh rosemary (or ½ tsp dried rosemary)

1 tsp brown sugar (balances the bitterness of the stout)

Salt and freshly ground black pepper, to taste

A handful of fresh parsley, chopped (for garnish)

Method

Prep the beef:

Pat the beef dry with kitchen paper, then toss in the seasoned flour until evenly coated.

Brown the beef:

Heat 2 tbsp of oil in a large, heavy-based casserole dish or Dutch oven.

Brown the beef in batches (don’t overcrowd the pan). Remove and set aside.

Sauté the veg:

Add another tablespoon of oil if needed.

Fry the onions, carrots, and celery for about 5 minutes until softened and lightly caramelised.

Stir in the garlic and cook for another minute.

Add tomato purée & deglaze:

Stir in the tomato purée and cook for 2 minutes to take off the raw edge.

Pour in the Guinness, scraping the bottom of the pan to lift all those lovely browned bits.

Add stock & herbs:

Add the beef back to the pan, along with the beef stock, Worcestershire sauce, bay leaf, thyme, rosemary, and brown sugar.

Season lightly with salt and pepper.

Simmer low and slow:

Bring to a gentle simmer, then cover and cook on low heat for:

2½–3 hours on the hob, stirring occasionally, or

3 hours at 160°C (140°C fan) in the oven.

The beef should be meltingly tender and the sauce rich and thick.

Adjust seasoning:

Taste and add more salt, pepper, or a pinch of sugar if the Guinness is still a little bitter.

Serve:

Sprinkle with chopped parsley and serve with creamy mashed potatoes, buttered greens, or a crusty loaf for dunking.

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