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A Classic Beef Braised In Guinness Recipe Recipe

Ingredients

How to make it

  • Trim the steak of all fat and gristle and cut into pieces. Roll in seasoned flour so that the pieces are lightly coated. Peel and slice the onions. Peel the carrots and cut them into thin rounds.
  • Heat the lard or oil in a casserole and first brown the bay-leaves in it to flavour the oil. Remove them and fry the meat, a few at a time, so that it is very well browned on all sides. Transfer the pieces to a dish as they become browned.
  • When the meat is a fine colour, brown the onions in the same fat. Then add the carrots and let them cook gently, turning them over with a wooden spoon, to coat them slightly with the fat. Stir in the remaining flour. Return the meat to the pan, pour on the guinness, let it bubble up, season with salt, pepper and brown sugar and a sprig or two of thyme. Bring to a slow simmer on top of the cooker and transfer to a low oven (325f / 160c / mark 3 ) for 2 hours.
  • Add the cider vinegar 30 minutes before the end of the cooking time. Serve very hot with dumplings.
  • Based on the Beef Braised in Guinness Recipe in:
  • British Cooking
  • by Caroline Conran (Treasure Press 1978).

Reviews & Comments 1

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    " It was excellent "
    lor ate it and said...
    How could this recipe go unrated? I don't get it??? Honestly, your recipe is at the top of my list for the next time I cook a roast of beast! Thanks so much Notyourmomma for a "5" fork recipe.
    Cheers!!!
    Was this review helpful? Yes Flag

The Cook

notyourmomma South St. Petersburg, FL

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