Beef in Guinness is a traditional Irish dish of beef slowly braised in Guinness. It is a simple, hearty dish, using the tougher, cheaper, but also flavorful cuts of meat.
Top the beef with a puff pastry lid and it makes a deliciously rich beef pie. This recipe uses stewing beef but short ribs also work very well.
• 2 lbs stewing beef
• 2 tbsp flour
• 3 tbsp vegetable oil
• Salt and freshly ground black pepper
• ½ tsp cayenne pepper
• 2 large onions, roughly chopped
• 2 cloves garlic, crushed
• 2 cups carrots, roughly chopped
• 2 tbsp tomato puree
• ½ cup water
• 1x 14oz can Guinness
• 1 sprig of thyme
• 2 inch piece of orange peel
• Chopped parsley to garnish
Trim beef of any fat or gristle and cut into 2 inch cubes.
Mix flour, salt, pepper and cayenne together.
Toss meat in seasoned flour mix.
Heat oil in heavy bottomed pan or Dutch oven, add beef and brown on both sides.
Add onions, garlic, tomato puree and water, cover and simmer for 5 minutes.
Add the Guinness to the beef and stir together, loosening any caramelized juices at the bottom of the pan.
Add garlic, thyme and orange peel, season with salt and cover.
Simmer over low heat on stove top for 2-3 hours or until meat is tender or place in oven at 300˚F.
To serve, taste and season, top with chopped parsley.