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Nutrition Facts
Serving Size 1 (991g) Recipe makes 6 servings
Calories 832
Calories from Fat 361		(43%)
Amount Per Serving		%DV
	Total Fat 40.2g	61%
	Saturated Fat 14.8g	73%
	Monounsaturated Fat 16.7g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 116mg		38%
Sodium 360mg		15%
Potassium 956mg		27%
Total Carbohydrate 34.6g		11%
	Dietary Fiber 1.3g	5%
	Sugars 5.7g
Protein 36.6g		73%
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Huey's Beef in Guinness

Recipe #135500 | 2 hours | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Aug 30, 2005

A recipe from Australian chef Iain Hewitson's book 'Tales and Recipes from a Traveling Cook', which I've adapted and posted for the Zaar World Tour 2005. Huey has published several books and his popular TV cooking show appears twice daily. Of this recipe, Huey says "Try this with different styles of beer - each will impart a different flavour. And, remember, stews and braises are even better when reheated the following day".

SERVES 6 (change servings and units)

Ingredients

2 tablespoons vegetable oil
1 kg stewing beef, well-trimmed and cut into 1 . 5-cm cubes
salt, to taste
fresh ground black pepper, to taste
3 medium onions, sliced
4 garlic cloves, finely chopped
250 g mushrooms, sliced
2 slices bacon, rind and fat removed, diced
1 tablespoon brown sugar
2 tablespoons tomato paste
1 cup beef stock
1 (333 ml) bottle Guinness stout
fresh ground black pepper, to taste

Directions

1
Preheat the oven to 190ºC.
2
Heat 1 tablespoon of oil in a large, heavy-based, non-stick pan and brown the beef on all sides. You may need to do this in 2 or 3 batches. Add more oil if needed. Remove, set aside and season to taste.
3
Add a little more oil to the pan and sauté the onions, garlic, mushrooms and bacon, until the onions, garlic and mushrooms are softening.
4
Place the beef, onion, garlic, mushrooms and bacon in a large ovenproof pot, add the sugar, tomato paste, beef stock and Guinness and mix well so that all the ingredients are well-combined.
5
Season to taste, and cover the pot tightly with foil and the lid, and cook for 11/4 to 11/2 hours or until the beef is tender.
6
Serve with Irish cook Kevin Dundon’s Colcannon recipe #123663 and plenty of crusty bread.

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Featured Reviews for This Recipe

From: I'mPat

On Mar 21, 2009

I upped the recipe to 1.5k of beef but only using 375ml of guniness. Meat very tender and overall flavourell but we would prefer a thicker gravy so would look at before putting everything back into the pot making a roux of flour and what is left in the pot and then adding the liquids in full whisking and then adding meat ect. Really good to sop up with bread and mashed potatoe and very flavourseme. Thanks you bluemoon downunder made for Please Make My Recipe.

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From: Kizzikate

On Mar 15, 2009

This was the main dish for my St. Pats' dinner last night. Very well recieved by all! I used applewood smoked bacon, and just a pinch of sea salt. It held very well over low heat while we had appetizers. Yum!!

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From: Chef #778535

On Feb 29, 2008

This was so easy to make and just SO flavorful! We served it as part of an Irish themed meal and made the recommended Colcannon. A total hit - not a drop left!! I highly reccommend this recipe!!

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From: KelBel

On Apr 23, 2006

WOW! This was outstanding! Perfectly seasoned and just lovely. Served with Bluemoon's Colcannon Colcannon, which WAS the PERFECT addition! This is a keeper that will be made throughout the year. Thanks Bluemoon!

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Read all 6 reviews