Huey's Beef in Guinness

READY IN: 1hr 55mins
Recipe by bluemoon downunder

A recipe from Australian chef Iain Hewitson's book 'Tales and Recipes from a Traveling Cook', which I've adapted and posted for the Zaar World Tour 2005. Huey has published several books and his popular TV cooking show appears twice daily. Of this recipe, Huey says "Try this with different styles of beer - each will impart a different flavour. And, remember, stews and braises are even better when reheated the following day".

Top Review by ImPat

I upped the recipe to 1.5k of beef but only using 375ml of guniness. Meat very tender and overall flavourell but we would prefer a thicker gravy so would look at before putting everything back into the pot making a roux of flour and what is left in the pot and then adding the liquids in full whisking and then adding meat ect. Really good to sop up with bread and mashed potatoe and very flavourseme. Thanks you bluemoon downunder made for Please Make My Recipe.

Ingredients Nutrition


  1. Preheat the oven to 190ºC.
  2. Heat 1 tablespoon of oil in a large, heavy-based, non-stick pan and brown the beef on all sides. You may need to do this in 2 or 3 batches. Add more oil if needed. Remove, set aside and season to taste.
  3. Add a little more oil to the pan and sauté the onions, garlic, mushrooms and bacon, until the onions, garlic and mushrooms are softening.
  4. Place the beef, onion, garlic, mushrooms and bacon in a large ovenproof pot, add the sugar, tomato paste, beef stock and Guinness and mix well so that all the ingredients are well-combined.
  5. Season to taste, and cover the pot tightly with foil and the lid, and cook for 11/4 to 11/2 hours or until the beef is tender.
  6. Serve with Irish cook Kevin Dundon’s Colcannon recipe #123663 and plenty of crusty bread.

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