Beef and Guinness Casserole with Creamy Mash

A taste to toast!


  • 2 lb lean stewing beef
  • 2 tblsp flour
  • 2 tblsp rapeseed oil
  • 400 g chopped seasonal vegetables
  • 2 garlic cloves (chopped)
  • 150 ml chicken stock
  • 500 ml can stout
  • 2 fresh thyme and rosemary sprigs
  • 4 local smoked rashers (cooked and chopped)


  1. Pat beef dry in kitchen paper and leave to sit out of the fridge for about 20 minutes.
  2. Brown in the saucepan with a little rapeseed oil over a high heat.
  3. Add the vegetables to the pot and cook for 2-3 minutes.
  4. Add the flour and mix well, scraping up any brown bits from bottom of pot and stirring frequently for about 5 minutes.
  5. Slowly add the Guinness and the stock and bring to a simmer, then pour into a casserole dish and cover.
  6. Allow to simmer away gently in the oven at 170°C until the beef is cooked, about 1½ - 2 hours.
  7. Season by adding the smoked rashers and add a drop of Guinness to your own taste.
  8. Serve with really creamy mash that I have blended with our Wexford Creamery cream, Cuinnog Irish Butter and fresh herbs.


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