Beef and Guinness are the traditional tastes of Ireland. Obviously Guinness is synonomous with Ireland and only the Irish could come up with the idea of cooking their meat in stout (beer).
My first thought upon learning of this recipe was, “What a waste of Guinness.” However, that all changed when I tried the dish and was bowled over by tenderness of the beef and the subtle tastes that come from the gravy.
When you cook Beef and Guinness properly, the meat will be the most tender and tasty you will ever find. If you only ever try one Irish recipe in your life, this is the one you should make. Submitted by David McCarthy, Australia
Ingredients
2 1/2 lb (1 kg) shin of beef
2 large onions
6 medium carrots
2 Tbsp seasoned flour
small amount of fat or beef drippings
1/2 cup dry cider
1 cup (250 ml) Guinness
1 cup water or more as needed
chopped parsley for garnish
Method
Cut beef into 1/2 inch chunks (about 12 mm) and peel and slice onions and carrots.
Toss beef in flour and brown quickly in hot fat.
Remove beef and fry onions gently until transparent.
Return beef and add carrots and liquid.
Bring just to boil, reduce the heat to a very gentle simmer, cover tightly and cook for 1 1/2 – 2 hours. Check that the dish does not dry out, adding more water if necessary.
Sprinkle with chopped parsley and serve with plainly boiled potatoes.
Serves 4.
Beef and Guinness
Ingredients
- 2 1/2 lb 1 kg shin of beef
- 2 large onions
- 6 medium carrots
- 2 Tbsp seasoned flour
- small amount of fat or beef drippings
- 1/2 cup dry cider
- 1 cup 250 ml Guinness
- 1 cup water or more as needed
- chopped parsley for garnish
Instructions
- Cut beef into 1/2 inch chunks (about 12 mm) and peel and slice onions and carrots.
- Toss beef in flour and brown quickly in hot fat.
- Remove beef and fry onions gently until transparent.
- Return beef and add carrots and liquid.
- Bring just to boil, reduce the heat to a very gentle simmer, cover tightly and cook for 1 1/2 – 2 hours. Check that the dish does not dry out, adding more water if necessary.
- Sprinkle with chopped parsley and serve with plainly boiled potatoes.
Notes
