Beef and Guinness stew

GuinnessFeature GuinnessFeature

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

4 people 120 minutes 10 minutes


  • 150 mls Beef Stock
  • 2 - Celery Chopped
  • 500 mls Guinness
  • 30 g Plain Flour
  • 2 tbsp Rapeseed Oil
  • 2 - SuperValu Carrot Chopped
  • 2 cloves SuperValu Garlic Finely Sliced
  • 1 - SuperValu Onion Chopped
  • 400 g SuperValu Quality Irish Diced Beef


  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.

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