Darren Keogh’s Traditional Beef and Guinness Stew

Yield: Serves 4-5

Recipe courtesy Darren Keogh, Thomsons

Photo by Ingrid Kuenzel


400g stewing beef

¾ cup (200 mL) Guinness

2 large carrots, diced large

1 large onion, diced large

2 celery sticks, diced large

1 portabella mushroom, diced large

Bunch of each fresh thyme & parsley

4 garlic cloves

4 cups (1 L) thick beef stock

1 bay leaf

Puff pastry

To taste, salt and pepper


  1. Season and brown the beef in a wide-based pan. Don’t overload the pan.
  2. Once browned, cover with water and simmer for 30 minutes.
  3. Sweat vegetables and garlic.
  4. Drain the beef, but keep the cooking liquid.
  5. Add beef to vegetables and cover with Guinness, reducing by almost half, before adding beef stock and cooking on a low heat for 30 min. If you need more liquid use reserved cooking liquid
  6. Add chopped parsley, thyme and the whole bay leaf to stew. Simmer for 30 minutes until meat is tender.
  7. Cut puff pastry into the shape you’ll need to cover your serving dish and bake at 350 for 10-15 min until it rises.
  8. Adjust seasoning of the stew if needed. Cracked black pepper works great with this dish. Spoon the stew into oven proof serving dish, cover with pastry and bake for 5 mins

Serve with champ (mash potato and green onion) and honey roast root vegetables


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