Beef and Guinness stew

Beef and Guinness stew
Courtesy of

This is a classic Irish feast for a few friends or a family! Compliments of our friends at enjoy this one!


  • 2.25 lb/1kg of stewing beef (shin, flank or rib), trimmed and cut into 1″ cubes
  • 1 oz flour
  • 1 onion, peeled, sliced
  • 2 carrots, sliced but thick
  • 1 large or 2 small parsnips, peeled and cubed
  • 1 pint/600ml Guinness, or beef stock
  • Quarter bottle/225ml prune juice or to taste (optional)
  • Bouquet garni or mixed herbs
  • 1/2 celeriac or 3-4 stalks celery, trimmed and cubed
  • 1/2 orange, left whole (optional)


  1. Season the beef and toss in flour to coat.
  2. Heat some oil & butter in a heavy duty pan, browning the meat in batches, then transfer it over to a casserole dish.
  3. Add onions and other vegetables, and sweat gently for a few minutes in the same pan.
  4. Transfer to a casserole dish.
  5. Add remaining flour to the pan, stir to absorb whatever fat is left, then cook for a minute before stirring in the Guinness (or stock and prune juice if using).
  6. Add liquids to the casserole (enough to cover the main ingredients) as well as the bouquet garnish or mixed herbs and the orange.
  7. Season, stir to mix well, cover and cook in the oven for about 2 hours, or until the beef is tender.
  8. Remove the orange and bouquet garnish, check seasoning, and add two prunes soaked in Guinness (optional).
  9. Serve with mashed potatoes and garnish with chopped parsley.

You can taste dishes like this and even more when you visit Ireland!

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