Tuesday 19 November 2019

Beef and Guinness tagine

Rozanne Stevens

Nothing is more Irish than a beef and Guinness casserole, but it I had to change it up a bit.

Guinness is very bitter, so to balance that I took a cue from Moroccan cuisine and added dried prunes to the recipe. They break down and add to the rich, darkly delicious sauce. Every tagine needs a bit of spice, so I chose the allspice berry for another layer of warm flavour . You can add more root vegetables like parsnips and turnips for extra veggie power.


Sunflower oil, for frying

1.5kg stewing beef in cubes

4tbls plain flour , seasoned we ll with salt and pepper

1 onion, diced

2tbls butter

2tbls flour, extra

1 tsp ground allspices

3 large carrots, diced into thick chunks

150g button mushrooms, washed and sliced

500ml Guinness

500ml good quality beef stock

1 small tin tomato paste

8 prunes, finely chopped

1 small bunch fresh thyme or a bouquet garni

2 bay leaves


  1. Coat the beef we ll in the seasoned flour . Heat a little oil in a non-stick pan and bro wn the meat in small batches on a high heat, tr ansferring the bro wned meat to the casserole dish.
  2. Pour the Guinness into the pan and allow to bubble up, add the stock, tomato paste and sugar . Stir well and scrape the bottom of the pan. Pour this mixture ov er the beef .
  3. In the same pan, melt the butter and gently cook the onion. Sprinkle over the two tablespoons of flour and allspice, stir well. Add this to the casserole dish and mix well. Add in the thyme, bay leaves, carrots and prunes.
  4. Cook in the oven for three hours at 150°C, stirring every half an hour . Add the mushrooms for the last hour . 
  5. Serve with colcannon and green beans

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