Beef stewed in Guinness beer
4 servings
135 minutes
Beef stewed in Guinness is a dish with a rich flavor rooted in European culinary traditions. The Irish often cook meat with this famous stout, imparting deep caramel-bitter notes to the dish. During stewing, the beef absorbs the aromas of beer, garlic, and spices, while orange zest adds a subtle citrus freshness. Butter and vegetable oil help create a rich sauce, and onions caramelized with brown sugar make the texture soft and velvety. This dish pairs perfectly with mashed potatoes or crusty bread, allowing one to savor every sip of the rich sauce. Stewed beef in Guinness is a culinary masterpiece that offers comfort, warmth, and intense flavor in every forkful.
1
Cut the meat into cubes about 2.5 cm in size, then coat it in a mixture of flour, salt, pepper, and nutmeg.
- Beef: 900 g
- Wheat flour: 50 g
- Salt: 1 teaspoon
- Ground black pepper: pinch
- Ground nutmeg: 1 g
2
Heat butter and vegetable oil in a saucepan and fry the meat for 2-3 minutes until brown. Then place it on a plate. In the saucepan, add sliced onions and crushed garlic cloves and sauté for 5 minutes, stirring. Add sugar and keep it for about a minute until it turns into caramel.
- Butter: 25 g
- Vegetable oil: 3 tablespoons
- Beef: 900 g
- Onion: 2 pieces
- Garlic: 2 cloves
- Brown sugar: 1 teaspoon
3
Put the meat back in the saucepan and pour beer over it. We will need both the zest and juice from the ale. Add the juice along with half the zest and a bay leaf. Bring to a boil. Cover the saucepan and simmer on low heat for 1.5–2 hours, stirring occasionally. If the liquid in the saucepan becomes too thick, you can add a little water.
- Beef: 900 g
- Guinness stout: 600 ml
- Oranges: 1 piece
- Bay leaf: 1 piece
4
When the meat is tender, add salt and pepper to taste, sprinkle with the remaining zest, and serve.
- Salt: 1 teaspoon
- Ground black pepper: pinch
- Oranges: 1 piece
