Beef in Guinness

Contributed by

Erika Benzaquen

Beef in Guinness

This excellent recipe gives you tender fall off the bone meat with a dark and yummy sauce.
Servings 4
Prep Time 30 mins
Cook Time 3 hrs


  • 2 tbs Olive oil
  • 4 large Beef shanks
  • 6 medium Shallots
  • 5 sprig Thyme
  • 1/4 cup AP Flour
  • 650 ml Guinness
  • 2 tbs Brown sugar
  • 2 Bay leaves


  • Season beef liberally with salt and pepper and gently dust with a bit of flour.
  • Over medium-high heat your pan and add the cooking oil and nicely brown the beef on both sides. Remove to a plate.
  • Lower the heat to medium. Saute the onions with the thyme (if needed add a little bit more cooking oil).
  • When the onions are translucent stir in the flour, cook for about 1 minute and deglaze with some of the stout, scraping off brown bits from the bottom.
  • Add the rest of the stout, the brown sugar and bay leaves, increase the heat and stir. Add back the beef and bring to a boil. Cover and bring to low.
  • Cook for about 3 hours or until the meat is very tender. You may start checking on it shortly after the 2 hour mark to get an idea of how much longer you want to cook it.
  • Discard the bay leaves and thyme sticks before serving
Course: entree
Cuisine: Other

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