GUINNESS® Good Food Guide

Beef braised with Onions, Carrots and GUINNESS®


Serves 4

  • 2lb Boned stewing steak
  • 1 large onion
  • ½ lb carrots
  • 1 cup soaked prunes and hazelnuts (optional)
  • 3 bay leaves
  • 2 tbsp flour
  • 2 tbsp cooking oil
  • 1 tbsp chopped parsley
  • ¼ pint GUINNESS® Draught
  • ¼ pint water
  • Salt and pepper

Trim the meat and cut into convenient serving pieces; do not make them too small. Heat the oil or fat and put in the bay leaves. Let them crackle, but put the lid on, then add the beef and fry on both sides. When half done, add sliced onions and let that gently colour to pale gold. Sprinkle the flour over and let it brown then add the GUINNESS® and water. A little more liquid may be needed, in which case make it water or stock to just cover the meat.

Season to taste and add the parsley and carrots cut into circles. Put the lid on and braise in a slow to moderate oven 275°F - 300°F, gas 1 - 2, for about 2 hours.

In the nineteenth century, soaked and stoned prunes (about 1 cup) stuffed with grilled hazelnuts were added half an hour before the meat was ready. They make a marvellously rich garnish.

Back to Main Courses