Steak and Guinness casserole is one of my favourite Irish recipes. It’s super filling, delicious and easy to make.

How to make Steak and Guinness Casserole at home

1. Chop your vegetables and steak, and peel the garlic

2. Heat oil in a large pan

3. Add carrots to the hot oil and turn the hob to medium heat; cook for 5 minutes, stirring to ensure they don’t stick to the pan

4. Add the chopped carrots to the pan

5. Stir to ensure onions are also touching the base of the pan, and cook for a further 5 minutes until they begin to lightly brown – they will be cooked further in the oven, so this is just to start the process

6. Transfer the onions and carrots to a large casserole dish, set aside

7. Heat the same pan with the remaining oil, if the pan is dry, add some more oil – but not much

8. Add the chopped steak to the pan

9. Cook for a couple of minutes, until beginning to brown, and then add the crushed garlic cloves

10. Continue to cook until the meat is almost all over brown

11. Pour in the bottle of Guiness

12. Turn the heat up to bring to a light simmer, then turn the heat off

13. Transfer the guiness/steak mixture to your casserole dish and mix to ensure the vegetables and steak are evenly spread out. Place the casserole in the oven, with the lid on, for 2 1/2 – 3 hours

14. After 2 1/2 – 3 hours, remove the casserole from the oven, remove the lid and stir to mix. If you’re adding dumplings, add them to the mix, then put the casserole back in for a further 20 minutes, or until your dumplings are cooked

15. Serve with either roasted potatoes, mash or crusty bread for a delicious family meal

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Yield: 4

Irish Steak & Guinness Casserole

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A traditional, Irish beef steak casserole made with Guiness and dumplings.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

• 500 g Braising steak
• 3 Carrots
• 2 Onions
• 1 sprig Thyme
• 500ml Guinness
• 2 Garlic Cloves
• 2 Beef Stock Cubes

For the dumpings (optional)

• 50g vegetable suet
• 100g self raising flour
• 5 tbsp water

Instructions

1. Peel and chop your carrots, chop your onions, and crush the garlic
2. Heat oil in a heavy pan, and add the onion and carrot, sauté on low/medium until onions are clear and carrots slightly charred
3. Whilst your carrot and onion are cooking, cut your steak into small, lean chunks
4. Once your onions and carrots are lightly cooked, remove from the pan and set aside
5. Add your steak chunks into the same pan you cooked the vegetables in and turn the heat up to high, your aim here is to lightly brown the meat, but not cook through
6. After a minute, add the garlic and reduce the heat to low
7. Cook the garlic for a further minute, then add the flour, mix and cook for a further minute
8. Add the full bottle of Guinness to the pan, alongside the beef stock and thyme
9. Bring to a light simmer and continue to stir for a further 2 minutes
10. Remove from the heat and add to a casserole dish
11. Add the pre-cooked vegetables to the casserole dish
12. Put a lid on the dish, and put into the pre-heated oven for 2 1/2 – 3 hours
13. Stir halfway through cooking, and ensure there is enough liquid in the dish – if it is looking low, add some water
14. Whilst the casserole is cooking make your dumplings (see notes)
15. Remove from the oven after 2 1/2 hours and place your dumplings in the top (optional)
16. Return to the oven and cook for a final 30 - 40 mins (until the dumplings are cooked how you like them)
17. Serve with mashed potato or crusty bread

Notes

To make dumplings: Add the self raising flour and salt to the bowl and stir in the water to form a pliable dough. Divide the dough into 8 balls using floured hands.