Beef and Guinness Stout

Preparation Time: 20 minutes

Cooking Time: 1 to 3 hours

Serves: 4


  • 1 1/2 lb (675g) Beef, cubed
  • 6 oz (180g) Lean bacon, cubed
  • 1 TB Vegetable Oil
  • 1 lb (450g) Shallots or small onions
  • 3 Cloves Garlic
  • 1 Medium Datil pepper (chopped)
  • 1 TB Sugar
  • to taste Salt
  • to taste Pepper
  • to taste Dried Basil
  • to taste Dried Parsley
  • 1 TB Butter or Margarine
  • 2 TB Flour
  • 1 bottle Guinness Stout
  • 1 TB Wine or Cider vinegar


  1. Saute the beef and bacon in a little oil until browned.
  2. Drain off the excess liquid and remove the meat and set aside.
  3. Add the butter to the pan, and melt.
  4. Stir in the flour to make a roux.
  5. Gradually stir in the Guinness Stout.
  6. Place the meat and the small onions in a deep dish, and season with the salt, pepper and herbs.
  7. Crush the garlic and add to the ingredients.
  8. Sprinkle the sugar on top, and pour in the sauce.
  9. Cover the dish and place in the oven.
  10. Cook very gently for up to 3 hours at 300F (150C). Check occasionally. If the casserole seems to be drying a little, you can add more Guinness.
  11. Remove from the oven and mix in the vinegar. Serve with lots of boiled potatoes to sop up the sauce.

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