Beef and Guinness Casserole

Serves 4-6


  • 1kg stewing beef, trimmed of fat
  • Flour with salt and pepper added
  • 2 large onions, thinly sliced
  • 3 carrots peeled and sliced
  • 2 sticks celery, diced
  • 1 dessertspoon sugar
  • 1 tsp English Mustard powder
  • 400g tin chopped tomatoes
  • 1 tbsp Worcestershire sauce
  • A bouquet garni (4 parsley sprigs, 1 fresh thyme sprig and 1 bay leaf, tied together)
  • 500ml Guinness
  • Salt and Pepper to taste
  • Olive oil


  1. Cut the meat into 1 ½ inch cubes and toss in the flour.  Heat some of the olive oil and fry the beef until nicely browned on all sides. 
  2. Place the meat into a deep, heavy bottom saucepan.  Add some more oil to the frying pan and gently fry the onions.  Deglaze the pan with some of the Guinness. 
  3. Add the carrots, the Guinness and juices from the pan, the sugar, the Worcestershire sauce, mustard, tomatoes and bouquet garni to the saucepan.  Bring to the boil, cover and simmer over a low heat for approx 2 hours or until the meat is tender.  Be careful during this time not to stir the dish too much as it can break up the meat. 
  4. Taste and add salt and pepper if required. Garnish with chopped parsley when serving.