Beef and Guinness Stew

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Severs 6 – 8


1kg wagyu or angus diced beef
4 x carrots – roughly chopped
2 celery sticks – roughly chopped
2 white onions – roughly chopped
2 star anise (optional)
3 bay leaves
3 x cloves garlic – crushed
4 sprigs thyme
4 slices smoked bacon – diced
500ml beef stock
2 (440ml) cans Guinness
4 tbls plain flour
2 tbls chopped parsley
1 dried chili (optional)
2 tbsp oil



  1. Season meat and fry in batches on medium to high heat in 1 tbls oil until golden brown – approx 2 to 3 minutes
  2. Remove meat from pot and leave on clean plate.
  3. Fry bacon until brown and fat has rendered.
  4. Add carrots, celery, onion, star anise, bay, dried chili & garlic to pan. Reduce the heat to medium and cook for 5 minutes stirring regularly to lift the bits stuck to the pan.
  5. Add beef back into pan along with it’s juices.
  6. Add 800ml Guinness, stir and cook for 5 mins until simmering.
  7. Add beef stock & thyme. Cover and cook on low heat so stew is simmering for about 1 – 1.5 hours or until beef is tender.
  8. Mix flour with remaining Guinness to make a paste and stir into stew. Cook for another 20 minutes until sauce has thickened.
  9. Serve with some mashed potatoes and sprinkle with parsley to finish.
    Order your Diced Wagyu Beef here

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