Irish Beef and Guinness Casserole

Irish Beef and Guinness Casserole

This wonderful Irish beef and Guinness casserole is a wonderful warm meal, and you can even make it ahead and freeze it. Makes a nice change from the usual corned beef and cabbage Saint Patrick's Day recipes, and you can eat it all year 'round.


Cooking Time2 min


  • 2 tablespoons of oil
  • 2 pounds of rib steak bound, well trimmed and cut into cubes
  • 2 onions thinly sliced
  • 2 cloves garlic, chopped
  • 1 tablespoon soft dark brown sugar
  • 1 tablespoon plain flour
  • 125 milliliters Guinness beer, about 1/2 cup
  • 125 milliliters water, about 1/2 cup
  • Bouquet garni
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dijon mustard or other French mustard
  • 1 pinch of ground cloves
  • salt/freshly ground black pepper
  • 1/2 pound (225g) of broccoli/cauliflower florets


  1. Set oven gas mark 3, 160C, 325F.
  2. Heat the oil in a frying pan. In it brown the beef, a few pieces at a time.
  3. Remove the meat as it browns to a casserole dish.
  4. Add the onion and garlic to the pan and cook for a few minutes, sprinkle in the sugar and flour, stir it around to soak up the juices, then gradually stir in the water and the Guinness stirring all the time.
  5. Add the bouquet garni, wine vinegar, mustard and ground cloves and seasoning; bring to the boil and pour it over the meat in the casserole.
  6. Put the lid on and cook in the oven for 1.5 hours or until the meat is tender.
  7. Approximately 20 mins before the end of cooking time, add broccoli or cauliflower to the casserole unless you are making ahead of time (see note).

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@qbjunk: Thanks for catching this! The recipe has been edited to reflect this change. - RecipeLion Editors

This recipe needs correcting. It has "125 milliliter 125 milliliter" listed twice but not ingredient after...


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