Beef and Guinness Stew


(1 vote) 5 1

This hearty winter stew is thickened with the rich taste of Guinness and sweetened with prunes.

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  • 2 lb. beef shin meat
  • 2 oz. all-purpose flour salt and pepper oil for frying
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 1/2 pint Guinness
  • 1 bay leaf
  • 4 oz. pitted prunes, soaked in water
  • 2 Tbs. chopped parsley

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Have your butcher cut meat into 1-inch cubes, reserve shin bone to add later. Season the flour with salt and pepper and toss the meat in the flour. Heat the oil in a large saucepan or casserole and fry the beef cubes until browned all over. Add the onion and cook for a few minutes then stir in any remaining flour. Add the carrot, Guinness and 3 C. water, stirring well to combine. Bring to a boil, add the bay leaf and shin bones, cover and simmer gently (or braise covered in a 300 degree oven) for 2-3 hours until the meat is tender. Half an hour before the end of cooking time, add the prunes, remove the bay leaf, and adjust seasoning as desired. Sprinkle with chopped parsley and serve with potatoes.

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