Description

Guinness Beef stew recipe, that is so utterly delicious. This is a beef casserole recipe that has richness and flavour, and a beef stew recipe that will probably be one of your family favourites!

I make this Guinness beef stew recipe ahead and freeze it as well. Usually served with creamy mashed potato and some greens, it also goes well with a herby cous cous too.

If you are vegan, why not try a veggie version? Omit the meat, meat stock and butter add in more root vegetables and use olive oil and vegetable stock. Then serve with a good stuffing or make some vegan dumplings. Just reduce the time slightly for the meat recipe. The Guinness sauce gives a lovely depth of flavour to the vegetables and makes a nice change to wine sauces.

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Instructions

You need a casserole pot with a lid. Preheat the oven to 140 degrees centigrade.

Coat the raw stewing beef in the seasoned flour, so it is covered in flour on all sides.

Place the onions in a frying pan or the casserole pan and add in the butter and oil. Cook until starting to colour. Then remove the onion from the pan and set aside. Place in the floured beef segments (don’t add any additional flour that’s left) into the pan you cooked the onion in. You may need a little more oil, but not too much. If your pan is small, don’t be tempted to add all the beef in. You want to get the stewing beef browned on all sides, and if you add too much beef at once to the pan, it will just steam and not brown. When all the beef is browned add in the Guinness and cook for a couple of minutes. Stir in the mustard and the Worcestershire sauce.

Next you place in the casserole pot, the beef and Guinness, onions, carrots, swede, parsnip, celery, bay leaves and stock. Place a lid on and cook for about two and a half hours. You should be left with tender meat and a thick gravy with tender vegetables. If the meat is not tender enough or vegetables not quite cooked, just pop the lid on and cook for an extra half an hour or so. If the gravy is too loose, cook with the lid off for a few minutes. If the gravy is too thick, add a little hot kettle water.

An option is to add an extra knob or two of butter, this makes the gravy glossy and delicious.

The Guinness and beef stew can be happily left out of the oven for half an hour with the lid on. It retains its heat pretty well. It can be frozen or warmed up well.

Guinness Beef stew