Beer braised beef recipe

A can of Guinness adds a new twist to this traditional braised beef recipe. Pair it with mashed potato for a pub meal feel.

Serves: 4-6 people
Prep time: 20 minutes
Cooking time: 2.5 – 3 hours


1 tbs canola oil
1 brown onion, chopped
1 leek, sliced
1kg gravy beef, cut into chunks
2 tbs flour
1 orange
440ml can Guinness
2 bay leaves
400g can diced tomatoes
2 tbs tomato paste
½ bunch kale or silverbeet, stalks removed and shredded


  1. Heat oil in a large heavy-based flameproof pot. Add onion and leek and cook over medium heat for 5 minutes, stirring, or until softened.
  2. Toss meat and flour in a bowl. Add to the pot and stir to combine. Finely grate the orange zest and squeeze juice into the pot. Add Guinness, bay leaf, tomatoes
  3. Reduce heat to low and simmer, covered, for 2½-3 hours or until meat is tender. Stir in the shredded kale and cook for 1-2 minutes or until wilted.
  4. Serve with a side of mashed potato.

Note: This recipe is very easy because you don’t need to brown the beef.

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