Wednesday, 24 August 2011

Beef and Guinness Stew

Mental note: If I want to post about something I've cooked, I shouldn't wait a month to write about it.

Well, the thing is that I spent a few months in Dublin 10 years ago (OMG) and I didn't have any beef and Guinness stew, but I've always wanted to try it.

I know, it's August (July when I cooked the stew) and probably where you live is sunny and toasty and the last thing you want to eat in summer is a stew. But hey, I live in Scotland, these rules are not applied here.

I love cooking stews, well, actually I love to make anything that takes time to cook. It gives me a sense of achievement and satisfaction. Because let's face it, you can spend time, money and effort on things, but not always the results are what you expected.

One thing is sure, get a few veggies, some good stock, wine, beer or whatever liquid you fancy to cook with, a cheap cut of meat and cook it until it melts. For sure your house will be filled with wonderful aromas, and you will get chunks of meat tender like butter and that liquid will turn into the most amazing liquor that's warm and rich. Hundred per cent guaranteed.

I used feather steak. A cheap and ugly cut with unappetising connective tissue in the middle, but that means it is perfect for slow-cooking.

Recipe adapted from BBC GoodFood

  • 1 large onions, diced
  • a few thyme sprigs 
  • 1 garlic clove , crushed
  • olive oil
  • 500g braising steak , cut into chunks
  • 3 tbsp plain flour , well seasoned 
  • A handful of quarted mushrooms
  • 250ml Guinness
  • beef stock fresh, cube or concentrate made up to 125ml (I used fresh chicken stock)
  • parsley, choppe (I didn't have any)

  1. Cook the onions, thyme and garlic with a little olive oil in a large casserole until the onion is softened and translucent. Dust the braising steak in the seasoned flour and brown in a hot pan with a little oil.
  2. When the beef has a good, even colour, add it to the pan with the onions and pour in the Guinness. Top up with the stock to just cover the beef.
  3. Cover and simmer over a very low heat or transfer to a 150C oven for 2-3 hours until the beef is meltingly tender (check after 2 hours). When is half way cooked add the mushrooms.Season to taste and add some chopped parsley.


    1. A BEAUTIFUL stew and I know what you mean about the weather, I have cooked a stew already in SW France as we have also had wet and cool weather!

    2. I have always wanted to make this - and fully intend to this autumn / winter! xxx