• 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)


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