Serves 4

2 tbsp sunflower oil
900g / 2lb diced stewing beef
2 tbsp plain flour seasoned with salt and pepper
2 streaky rashers (bacon), cubed
2 onions, peeled and roughly chopped
3 carrots, peeled and sliced large
2 stalks celery, roughly chopped
1 tbsp brown sugar
1 tbsp tomato purée
1 tbsp Worcestershire sauce (optional)
500ml (1 pint) Guinness Stout
400ml beef stock
1 bay leaf
2 sprigs thyme
salt and black pepper


  1. Preheat the oven to 170°C / 325°F.
  2. Toss the beef in flour seasoned with salt and pepper.
  3. Heat a oil in a heavy based casserole.  Over a high heat, seal a quarter of the beef in oil and cook for 2 minutes each side. Transfer the meat to a dish and set aside. Repeat until the rest of the meat is browned, adding the rest of the oil and butter to the pot when necessary.
  4. Wipe the pan clean.  Next gently start to fry the rashers.   After a minute add in the onions and celery.
  5. Deglaze the pan with a dash of Guinness.
  6. Return the meat to the casserole pot along with the sugar, tomato purée, the bay leaf and thyme.  Season with some salt and pepper.
  7. Add in the carrots.
  8. Add in the Guinness and just enough beef stock to cover the meat and vegetables. Bring the pot to the boil for 1 minute and cover with a lid. Transfer to the middle shelf of the oven for 2 hours or until the meat is tender. Periodically, take the pot out of the oven and stir (usually do this about 1 or 2 times - it is more important to do this the larger the casserole pot).
  9. Serve with champ (or mashed potato).

Mar 16, 2015

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