Guinness Braised Beef
Guinness Braised Beef
Guinness Braised Beef. Just say that out loud. Guinness. Braised. Beef. Oh yah.
Tender, delicious beef in a hearty gravy. Heaven on Earth!
Tender, delicious beef in a hearty gravy. Heaven on Earth!
This dish is perfection to serve for St. Patty’s.
It combines two of my favourite things: beef and beer.
Yes I like beer. I am not ashamed. 😉
Yes I like beer. I am not ashamed. 😉
Guinness Braised Beef
Ingredients
- 4 1/2 lb top sirloin beef roast trimmed and cubed
- 4-5 tbsp flour
- cooking oil
- 4-5 garlic cloves minced
- 2 large onions chopped
- 2 1/2 cups beef stock
- 1 1/4 cups Guinness beer
- 2 tbsp red wine vinegar
- 3 tbsp brown sugar
- 2 tbsp prepared mustard
- 1/4 to 1/2 tsp ground cloves
- salt
- pepper
- 1 1/2 tsp basil
- 2 bay leaves
Instructions
- Preheat your oven to 325 degrees.
- Heat about 2 tbsp cooking oil in a frying pan (medium to high heat)
- Dredge your cubed beef in flour. When the oil is hot, add the beef to the frying pan, and brown on all sides. Don't overcrowd the beef, so you may have to cook it in batches (and you may have to add more oil). Also be careful not to overcook it, you just want to brown the beef!
- When the beef is browned, put it into an oven proof dish.
- In the same pan that you browned the beef, add the onions and garlic, and cook until soft. Don't worry about the messy pan, you want all that stuff in there - it adds great flavour!
- Once the onions and garlic are soft, add the stock, beer, vinegar, sugar, mustard, cloves, salt & pepper, basil and bay leaves. Bring to a boil.
- Then pour the liquid over the beef, cover, and transfer the dish to the oven.
- Bake until the beef is tender - about 1 to 1 1/2 hours. Stir a couple of times during cooking.
Did you try this recipe?Follow and tag @prettysuburbs on Pinterest so we can see what you've made!
Recipe from the haggis and the herring
Tips!
- If you find that your gravy is too thin, and would like to thicken it up, I like to mix in 1-2 tbsp of kneaded butter. Kneaded butter is equal parts flour and butter, mixed into a paste. This is a trick I learned from the Joy of Cooking. Don’t add too much or your gravy will taste of flour.
- This stew is delicious with mashed potatoes or my yummy popovers! We prefer popovers like the ones pictured below! Yum!
Enjoy!
YUM – my hubby would kill for some of that!!!
Hi Joanna,
Your Guinness Braised Beef is a perfect selection for the SRC. Your photo is just awesome! It is fun cooking with you in the SRC and have a great week!
Miz Helen
SRC -B-
Yummy! What a perfect treat for St Paddy’s day! My husband is half Irish, so I have made a similar version of this for years and often use it when we have friends over – it never fails to please 😉 Becks xxx
Oh yum, I think I might give this a bash with short ribs.
If you haven’t already, I’d love for you to check out my Group ‘A’ SRC entry: Broiled Sushi.
Lisa~~
Cook Lisa Cook
mmm sounds fabulous – any excuse to cook with beer is a winner for me!
Thank you. I am always looking for great shots of food, with recipes and very good instructions
Beautiful pictures. Sounds like a English kind of meal!
I’ve always wondered about Guinness Braised Beef. This sounds delicious. Definitely something I’ll be trying soon.
Beer is an excellent meat tenderizer – not to mention flavorful too… looks fabulous!
I hope you’ll stop by and visit my SRC post for Chewy Oatmeal Raisin and Almond Cookies
🙂
ButterYum
That looks and sounds delicious! I can almost taste it. My husband would die if i made this for him!