Beef and Guinness

This is a recipe I initially got from as “Traditional Beef and Guinness” by Margaret Johnson.  The original recipe is fantastic, but I always like to customize.  🙂  btw, PLEASE don’t leave out the raisins!  They are important as their sweetness balances the bitterness of the Guinness.  Eat “as-is” or do what I LOVE and serve this over colcannon.

• 2 Tablespoons olive oil
• 2 pounds lean beef, cubed
• 2 to 3 large onions, peeled and sliced
• 1/4 cup all purpose flour
• 4 carrots, thickly sliced
• 4 parsnips, thickly sliced
• 1 head celery, thickly sliced
• 2 quarts homemade beef stock, or canned low-salt beef broth
• 1 12 fluid ounce bottle of Guinness Stout
• 1 teaspoon caraway seeds
• 2 Tablespoons raisins
• 1 Tablespoon tomato puree
• 2 Tablespoons pearled barley, uncooked
• Salt and freshly ground pepper to taste
• 2 Tablespoons minced parsley


1. Heat the oil in a heavy skillet and brown the meat all at once over medium-high heat, stirring constantly.  Cook until the meat is lightly browned. Remove to a large kettle or dutch oven.

2. Reduce the heat in the skillet.  Add the onions and cook for 3 to 5 minutes, or until soft but not browned.  Add the flour and stir to coat the onions. Transfer the onions to the kettle with the meat and add the remaining ingredients.

3. Cover and cook over medium-low heat for 2 to 2 1/2 hours, or until the meat is tender. Adjust seasonings and sprinkle with chopped parsley.

This recipe also works perfectly in a slow cooker.  Do steps 1 and 2 just the same way, except put it in the slow cooker rather than a kettle, set it on low, and let it cook all day.

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