Slow-cooked beef in guinness




Prep Time


Cook Time

This rich and satisfying Irish stew is terrific served with Colcannon.



For the slow-cooked beef in guinness

  • 1.2kg beef casserole steak — trimmed
  • ⅓ cup flour
  • Salt and ground black pepper, to taste
  • 3 tablespoons cooking oil
  • 4 rashers bacon — cut into 2cm pieces
  • 2 ribs celery — finely sliced
  • 3 cloves garlic — finely chopped
  • 2 tablespoons tomato paste
  • 1 cup Guinness
  • 2 cups beef stock
  • ½ cup chopped pitted prunes
  • 1 bay leaf
  • 2 tablespoons butter
  • 300g small shallots — peeled
  • 4 carrots — peeled and cut into chunks
  • 2 tablespoons cornflour
  • ¼ cup water


For the slow-cooked beef in guinness

  • Preheat the oven to 160°C (140°C fan bake) or set the slow cooker to low.
  • Cut the beef into 3cm chunks.
  • Combine the flour, salt and pepper on a plate. Lightly dust the beef in the seasoned flour and shake off any excess. Set aside any leftover seasoned flour.
  • Working in batches so as not to overcrowd the pan, heat 2 tablespoons of the oil in a pan and brown the beef on all sides. Transfer to a casserole dish or the slow cooker as you go.
  • Heat the remaining 1 tablespoon of oil in the pan. Add the bacon, celery and garlic and cook, stirring, for 3–4 minutes.
  • Add the tomato paste and the leftover seasoned flour. Stir for 1 minute.
  • Stir in the Guinness, stock, prunes and bay leaf. Bring to a simmer, then pour over the beef.
  • Melt the butter in a large pan over a low heat. Add the shallots and cook, stirring, for 3–4 minutes. Add the shallots and carrots to the beef.
  • Cover and cook in the oven for 2½ hours or in the slow cooker for 6 hours.
  • If thickening is required, mix the cornflour and water to make a slurry. Add to the beef and cook until thickened to your liking.