Henriettibles Guinness Stew


  • ​2 lbs lean beef (I used a sirloin roast)
  • 3 Tbs flour
  • 1/2 tsp salt, plus salt to taste
  • 1/2 tsp freshly ground black pepper, plus pepper to taste
  • 3 Tbs grapeseed oil
  • 1 1/2 cups chpped onion
  • 2 cloves minced garlic
  • 1 bottle Guinness Draught
  • 1 cup beef stock
  • 1 cup prune juice (THE surprise ingredient!)​
  • 3 Tbs tomato pate
  • 1/2 tsp dried thyme
  • ​2 cups diced potato (I keep the skins on)
  • 1 1/2 cups carrots
  • 1 tsp fresh lemon juice
  • 1 tsp lemon zest


Trim fat from the steak. Cut into cubes of about 3/4 inch – try to keep them near the same size. Place in large bowl. Combne flour, salt and pepper in small bowl. Sprinkle into bowl of beef, and toss coat the beef.

In a large dutch over, add the grapeseed oil. When hot, add steak and cook until browned on all sides (about 4 to 5 minutes). Add onion and cook another 3 minutes until onions soften. Add Guinness and deglaze the pan. Add garlic, stock, prune juice, tomato paste and thyme. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Add remaining ingredients, cover and simmer another 90 minutes.

Print Recipe