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A Manly Guinness Beef Stew...With A Twist

Wednesday, 28 October 2009

Remember the Guinness beef stew I cooked last winter? It was really rich and flavourful, I had a sudden craving for it again. I came across quite a few recipes that paired Guinness with prunes so I decided to try this combination this time. The prunes added a nice sweetness to the bitter stew and gave it a much richer texture. But...

guinness beef stew with prunes

Pig pig: Do you think it's a bit too bitter?
Wild boar: No! It's very tasty.
Pig pig: hmm...really? (took another spoonful of gravy) I think it's too bitter.
The wild boar ignored the pig pig and continued to inhale the stew while the pig pig picked out the prunes.
Pig pig: I think I'll pack the rest for your lunch.
The wild boar nodded while stuffing down more of those stew.
Wild boar: It's ok. It's so tasty, so rich! (gobbled up the remaining bits in the pot, licked the ladle clean and if the pigpig hadn't stop him, the pot too.)

The next day...on msn at work.

Wild boar: The stew is super tasty today!

Guinnes beef stew with prunes

Ingredients: serves 3

  • 620g beef - cut into large chunks
  • 2 tbs plain flour
  • 2 leeks - sliced
  • 2 medium onions - sliced
  • 1/2 bulb garlic - peeled and crushed
  • 1 large carrot - cut into chunks
  • 400g closed cup mushrooms - halved
  • 2 cups (500ml) Guinness Stout (would suggest cutting this to 1 1/3 cup, depends on how strong you want)
  • 2 bay leaves
  • 1 tbs tomato paste
  • 1 Knorr beef stock cube
  • 3/4 cup (about 125g) soft pitted prunes


  • Coat beef with plain flour. Shake off excess flour.
  • Heat up a bit of oil in a pressure cooker pot. Add beef cubes and fry until browned. Do not overcrowd the pan and do this in small batches.
  • Remove beef from pan and leave aside for later use.
  • In the same pan, add onions and leeks and cook until soft.
  • Add garlic and fry until fragrant.
  • Add all the other ingredients except prunes, mix well and cook under pressure for about 30 mins.
  • Remove pressure cooker lid, add prunes and cook under pressure for a further 10 mins.
  • Season to taste.

  • I am not sure why it's so bitter this round as I used the same amount of Guinness as the first time. I don't remember it being so bitter but the wild boar loved it. My taste changed? The prunes brought out the flavour and bitterness of the Guinness? Maybe it's a man thing. No idea.

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