Beef Braised in Guinness

Total time: 80 minutes


  • 24oz (720gr) beef suitable for stewing or braising
  • 1 large or 2 medium onions
  • 2 cloves garlic
  • 5 - 6 medium carrots
  • 3 bay (laurel) leaves
  • 1 tsp dried thyme
  • 2 cups (16oz, 480ml) Guinness
  • 1 cup (8oz, 240ml) beef stock
  • 1 tbs oil
  • 4 tbs cornstarch (maizena, corn flour)
  • 1 tbs paprika


  • Cut beef into 1" (2.5 cm) cubes. 
  • Cut onion into quarters, then slice thinly.
  • Mince or press garlic. 
  • Cut carrots in half the long way, then into 1" (2.5cm) pieces. 
  • Combine paprika and cornstarch in a plastic food bag. 
  • Add beef and toss to coat evenly. 
  • In a heavy saucepan or Dutch oven, large enough to hold everything easily, heat oil over medium-high heat.  Add onion and sauté until translucent, about 5 minutes. 
  • Add beef and brown on all sides. 
  • Add garlic and sauté 1 minute more. 
  • Add remaining ingredients, bring to a boil, reduce heat to low, cover and simmer at least an hour.   If it starts to dry out, add more Guinness or beef stock. 
  • If you would like the sauce thicker, dissolve 1 tbs cornstarch in 2 tbs water and stir in as much as you need - a little at a time, cooking and checking, or it will get too thick.
  • When ready to eat, remove bay leaves and serve.