Beef in Guinness

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Beef in Guinness is a great, hearty winter dish. Perfect as a family meal or the treat for guests. Guinness is frequently used as an ingredient in recipes, often to add a seemingly authentic Irish element to the menus of faux-Irish pubs in the United States, where it is stirred into everything from french toast to beef stew. A popular, authentic, Irish course featuring Guinness is the “Guinness and Steak Pie.” The recipe includes many common Irish herbs, as well as beef brisket, cheeses, and a can of Guinness.


500 g Hereford diced braising steak

3 tbsp plain flour

1 tbsp groundnut oil

1 kg of mixed vegetables (carrot, potato, onion, turnip…)

250 ml Guinness

2 tbsp tomato purée

2 tbsp dark brown soft sugar

2 tbsp rosemary

For dumplings:

100 g self-raising flour

50 g vegetable suet

beef in guinness


Preheat the oven to 150°C, gas mark 2. Mix diced beef with 2 tbsp of plain flour,  and season to taste. make sure you coat well the beef.

heat the oil in a deep flameproof casserole dish. Add the floured beef and brown all over for 2 – 3 minutes. Remove from the pan.

Add the remaining flour to the pan and cook for 1 minute, stirring constantly. Add the diced vegetable mix, Guinness, tomato purée, sugar, 1 teaspoon of the rosemary and 350 ml of water. Stir until it boils then return the meat to the pan. Cover and place in the oven for 1½ – 2 hours, or until the beef is tender.

While the beef is cooking, prepare the dumplings. Sieve the flour into a bowl, stir in the suet, the remaining rosemary, seasoning and 4 – 5 tablespoons of cold water. Mix together with a round-bladed knife until the dough comes together. Shape the dough into 8 dumplings, put back in the bowl and cover until ready to cook.

Remove the casserole from the oven and add the dumplings, pushing them just under the surface of the sauce. Cook for a further 25 – 30 minutes until the dumplings are cooked through. Serve the casserole with mashed potato and prepared fresh vegetables such as pea, leek and spinach medley.