Huey's Beef in Guinness

Huey's Beef in Guinness created by Jessica K

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".

Ready In:
1hr 55mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 190ºC.
  • 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.
  • Add a little more oil to the pan and sauté the onions, garlic, mushrooms and bacon, until the onions, garlic and mushrooms are softening.
  • 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.
  • 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.
  • Serve with Irish cook Kevin Dundon’s Colcannon recipe #123663 and plenty of crusty bread.
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RECIPE MADE WITH LOVE BY

"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"."

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  1. 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.
  2. Kizzikate
    This was the main dish for my St. Pats' dinner last night. Very well recieved by all! I used applewood smoked bacon, and just a pinch of sea salt. It held very well over low heat while we had appetizers. Yum!!
  3. oduamy
    This was so easy to make and just SO flavorful! We served it as part of an Irish themed meal and made the recommended Colcannon. A total hit - not a drop left!! I highly reccommend this recipe!!
  4. KelBel
    WOW! This was outstanding! Perfectly seasoned and just lovely. Served with Bluemoon's Colcannon Recipe #123663, which WAS the PERFECT addition! This is a keeper that will be made throughout the year. Thanks Bluemoon!
  5. evelynathens
    This was a very nice stew. Full-flavoured from the beer (and the brown sugar and bacon add a subtle smoky/sweet taste) and just right for cool Autumn weather. I did add some chopped up carrots and potatoes the last half hour of cooking.
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