Beef in Guinness

A low oven for a long time is the secret to Galton Blackistons stout stew scented with allspice and orange
By Galton Blackiston
Beef in Guinness
  • Rating:
  • Serves: 4-6
  • Cook Time: 6 hours 55 minutes
  • Prep Time: 30 minutes plus overnight resting
  • Effort: easy


For the beef

  • 1 kg rump steaks, cut into cubes
  • plain flour, for dusting
  • olive oil, for frying
  • 1 large onion, finely chopped
  • 50 g butter
  • 2 cloves garlic, crushed
  • 2 carrots, sliced
  • 1 small turnip, finely chopped
  • 2 sticks celery, finely chopped
  • 1 pinches ground allspice
  • 2 330ml bottles Guinness
  • 2 oranges, finely grated zest and juice
  • 2 tbsp finely chopped parsley

For the smashed swede

  • 1 swede, cut into small chunks
  • 1 knob butter
  • 2 tbsp creamed horseradish

To serve

  • buttered savoy cabbage


1. For the beef: preheat the oven to 130C/110C fan/gas 1. Season some flour with salt and pepper and toss the cubes of steak in it. Shake off any excess and set aside.

2. Heat a little olive oil in heavy-based frying pan and fry the onions until golden brown. Turn up the heat and add the meat, turning to colour on all sides. Tip the onions and meat into a casserole dish.

3. Add the butter to the pan and fry the garlic, carrots, turnip and celery until softened. Scatter the vegetables over the meat.

4. Stir the allspice into the Guinness and pour this mixture into the casserole. Season with salt and pepper. Put the casserole in the oven for 6 hours.

5. Remove the casserole from the oven and stir in the orange juice and zest. At this stage it is best to leave the casserole to rest overnight if you can.

6. About an hour before serving, preheat the oven to 150C/130C fan/gas 2 and reheat the casserole for about 45 minutes, making sure that it is hot all the way through.

7. For the smashed swede: cook the swede in a large saucepan of boiling salted water until tender.

8. Drain and mash the swede, using a ricer if you have one. Add the butter and horseradish cream and mix well.

9. Sprinkle some parsley over the stew and serve it with buttered savoy cabbage and the smashed swede.

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