Irish Beef & Stout Casserole

Hearty and easy to cook, this is perfect on a cold winter night to warm the whole family up!


(serves 6)
1 Kg/2Lbs 3ozs Stewing Beef, cubed
2 tblsp flour
2 tblsp olive oil
2 tblsp balsamic vinegar
1 tsp sugar
450 g/1lb chopped vegetables (e.g. carrots, celery, onions, parsnips)
2 cloves garlic, chopped
500 ml/.52 Qts can stout
200ml/.21 qts chicken stock
2 smoked rashers, diced/5 ozs smoked lardons
Spring of fresh thyme, sprig of fresh rosemary


Heat the oven to 150°C/300°F
Wash the beef and pat dry on kitchen paper.
Put the casserole on the hob, add the oil and, on a medium heat setting, brown the beef in batches (this will take about 10 minutes).
Add the garlic, smoked bacon/lardons and also the vegetables and cook for 2-3 minutes with the lid on.
Add the balsamic vinegar and the sugar.
Now put in the flour and mix well, stirring for about 5 minutes or so.
Slowly add both the stock and the stout.
Throw in the herbs and bring to a simmer.
Put the lid on the casserole and place in the oven for 1 – 1½ hours.
Season to taste and serve with creamy mashed potatoes or colcannon (mashed pototoes mixed with cale or cabbage).

Contributed by admin, Mumstown Ireland

Nutritional Information

Recipe courtesy of who have stoneware dishes, perfect for casseroles, stews etc.

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