Friday 8 June 2012

Beef and Guinness Stew

Group C: The Republic of Ireland

Ireland are back in a Major Championships for the first time in 10 years and I wanted to do something special for the occasion. This stew is placed in an oven for 2-3 hours so once you get it together you can just sit back and relax. A tip I would give on it would be to get a good quality beef as then your meat will be very tender.

If you are interested in more Irish recipes here at Food Devil why not check out my Irish section which you can find here:
Serves 6


1Kg Stewing Beef
4 onions
3 carrots
8 potatoes
Clove of garlic
Fresh thyme
2 Tbsp tomato puree
500ml Guinness
250ml beef stock
2 Tbsp White flour
Tsp each cayenne pepper/salt/pepper
Olive Oil

Cooking Utensils
Chopping board
Sharp knife
Medium sized plate
Measuring jug
Large casserole dish
Frying pan


- Coursely chop onions, garlic & carrots
- Wash & peel potatoes

- Chop beef into medium sized pieces, removing the excess fat & muscle
- Mix together your flour & spices
- Mix your chopped meat in olive oil and then cover in flour

PREHEAT oven to 150C


- In a frying pan brown off your beef 
- Meanwhile in your casserole dish start to cook your onions in a medium heat
- Add your carrots after 5 minutes and then a couple of minutes later add your beef and garlic
- Spoon in your tomato puree and cook gently for a few minutes.

- Now add your Guinness, beef stock and thyme

- Cover with casserole lid and cook in pre-heated oven for 2-3 hours or until beef is tender.

Bon Appetit – Mark Killilea

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