Well worth all the effort to try this dish. Taste's even better the next day.

Preparation time: 10 minutes

Cooking time: 120 minutes

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Serves: 4 people

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  1. Heat the oil in a large pot and brown the meat in two batches, be careful not to overcrowd the pan. Remove and set aside on a plate.
  2. Add another drop of oil if you need it and then fry off the onion, carrots and celery. Add the meat back into the pot along with the garlic.
  3. Pour in the stock, Guinness, and season to taste.
  4. Simmer gently for about 1 1/2 hours until the liquid has reduced.
  5. If the sauce isn’t thick enough strain the juices into a bowl and then transfer to a small sauce pan. Mix a little of the sauce with the flour over heat until you have a smooth paste, then whisk through the rest of the liquid.
  6. Simmer gently until you have a thickened sauce, then tip back over the meat. Serve with mashed potatoes or crusty bread.

  • Rory O'Brien, 13 Apr 19

    5 stars rating
    This got 5☆ rating from my usually critical partner. I did add a bay leaf, red wine and a spoon of mustard. Gives it a deeper flavour.
  • andy freer, 9 Oct 17

    5 stars rating
    Thanks trying to impress guest thanks for recipe
  • Lauren , 19 Jun 17

    4 stars rating
    This was a really great base for Guinness Stew! Most of the recipes I've used don't use that much Guinness, but this one is great if you like a real Guinness taste. I tripled the amount of garlic, added a few bay leaves and good few sprigs of fresh thyme. It was delicious.

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