Beef and Guinness Casserole




Serves 6


  • 1kg lean blade steak
  • About ¼ cup oil for frying
  • 4 onions, peeled and diced (or 16 baby onions or shallots)
  • 1 Tbsp minced garlic
  • 4 Tbsp flour
  • 2 cups Guinness
  • 2 cups beef stock
  • 4 rashers bacon, chopped
  • About 4 sprigs fresh thyme, or ¼ tsp dried
  • 12-18 dried prunes
  • Pared rind 1 orange


Cut the blade steak into 5cm cubes. Heat the oil in a large frying pan and brown the meat over a moderately high heat until well browned. Transfer to a casserole. This is best done in 2-3 batches.

Add the onions or shallots to the pan and cook for about 3 minutes, before adding the garlic and cooking a further minute.

Sprinkle the flour over and stir well to coat the onions. Gradually pour in the Guinness and beef stock and bring to the boil to make a smooth sauce. Pour over the meat in the casserole and then mix in the bacon, thyme, prunes and orange rind.

Cook at 160°C for 1½ – 2 hours or until the meat is tender. Serve over mashed potatoes.