Beef in Guinness Recipe

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Cooking with One Chef One CriticThis is a stick-to-your-ribs recipe for a cold fall night or bone-chilling winter’s day. Guinness is that thick, dark ale from Ireland. We selected this Irish-themed dish for our friend Shawn Silver, who is an Irish dancing instructor and performer in St. John’s.

  • Yield: 6 Servings


  • 3 lb (1.5 kg) cross rib stewing beef
  • 2 large onions
  • 6 medium carrots
  • 2 tbsp (30 ml) seasoned flour
  • fat or beef dripping
  • 3 cups (750 ml) Guinness
  • 1 cup (250 ml) water
  • sprig of parsley
  • 2 lb (1 kg) boiled potatoes
How to Make It
  1. Cut beef into chunks. Peel and slice onions and carrots. Dredge beef in flour. Using a heavy pot, brown beef in batches in hot fat on stovetop. After browning, return all beef to pot. Add onions and carrots and sauté for 2 minutes.
  2. Add liquids. Bring just to a boil, then reduce heat to a gentle simmer. Cover and cook for 1½ to 2 hours. Check to make sure the dish does not dry out. Add more water as needed. Sprinkle with parsley and serve with boiled potatoes.

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