Beef and Guinness Casserole

bowl Serves 4


  • 1 kg blade or cross-cut steak, cut into 5cm cubes
  • 1/4 cup oil
  • 4 onions, diced
  • 1 Tbsp minced garlic
  • 4 Tbsp flour
  • 2 cups Guinness
  • 2 cups beef stock
  • 4 rashers bacon, chopped
  • 4 sprigs fresh thyme or 1/4 tsp dried thyme
  • 12-18 dried prunes
  • 1 orange rind, pealed
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  • 1. Heat oil in a large frying pan over a moderately high heat. Brown meat in batches and transfer to a casserole dish.

  • 2. Add onions to pan and cook for about 3 minutes. Add garlic and cook for a further minute.

  • 3. Sprinkle flour over and stir well to coat onions. Gradually pour in the Guinness and stock. Bring to the boil to make a smooth sauce. Pour over meat in casserole dish. Mix in bacon, thyme, prunes and orange rind.

  • 4. Cook at 160°C for 1½ - 2 hours or until the meat is tender. Serve with mashed potatoes.

By NZ Beef and Lamb

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