🇮🇪 Ireland · Beef
Large-Batch Guinness Beef Casserole
Five kilograms of browned beef simmered with Guinness, tomato, root vegetables, herbs and chicken stock.
Behind the plate
This production casserole shares its family resemblance with the site’s smaller Beef & Stout Stew, but its formula and sequence are materially different. It is therefore published as a linked large-batch variation rather than treated as a duplicate.
The beef is coloured first and removed so the vegetables can cook in the same flavourful pan. Guinness is added near the end in the supplied method, retaining a clearer roasted-malt character.
Why this recipe works
Batch browning creates the savoury fond, tomato paste cooks against the hot pan to deepen, and tied herbs perfume the liquid without leaving stems. Arrowroot corrects the final texture after the meat is tender and seasoning is balanced.
The recipe
Ingredients
- 5 kg diced stewing beef
- 100 ml vegetable oil
- 3 onions, finely chopped
- 5 garlic cloves, finely chopped
- 200 g tomato paste
- 1 head celery, chopped
- 1 kg carrots, diamond cut
- 3 litres water
- 3 litres chicken stock
- 3 sprigs rosemary
- 3 sprigs thyme
- 4–5 bay leaves
- 1.5 litres Guinness
- Fine salt and black pepper, to taste
- Arrowroot and cold water, as needed for thickening
Method
- Heat a broad heavy pan, add the oil and brown the beef in manageable batches. Remove each batch once deeply coloured.
- Add the onions to the same pan and cook until soft, then add the tomato paste and garlic and cook for 10 minutes without burning.
- Return the beef. Tie the rosemary and thyme together, add them with the bay leaves and pour in the water.
- Simmer for approximately 45 minutes, then add the celery, carrots and chicken stock.
- Continue simmering gently until the beef is tender and the vegetables are cooked.
- Add the Guinness and simmer for a further 5 minutes, or longer if needed to remove a harsh raw-alcohol edge.
- Season with salt and pepper. Mix arrowroot with cold water and add gradually until the casserole reaches the required consistency.
Chef’s notes
- Brown beef in batches; crowding the pan makes it steam and weakens the final flavour.
- The supplied method adds Guinness for only 5 minutes. Taste carefully and simmer longer if raw alcohol remains.
- Tie the rosemary and thyme and count the bay leaves so all woody herbs can be removed.
- Arrowroot should lightly bind the gravy, not turn it gelatinous.
At the table
Serve with the linked Creamy Mash, crusty bread or buttered cabbage.