Beef & Guiness Casserole with Chestnuts
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Great St. Patrick's Day Dish
  • 2 tablespoons cooking oil
  • 2 pounds beef fillet, cubed
  • 3 large onions, sliced
  • 1/4 cup all-purpose flour
  • 8 carrots, peeled and thickly sliced
  • 8 cups beef stock
  • 1 cup Guiness Stout
  • 1 teaspoon caraway seeds
  • 1 tablespoon raisins
  • 1 tablespoon tomato puree
  • Salt and freshly ground black pepper
  • 18 to 20 whole cooked chestnuts, sliced
  • 2 tablespoons chopped parsley
In a large heavy skillet over high heat, heat the oil.  Add the meat and cook in batches, stirring constantly until the meat is lightly browned on all sides, about 5 minutes per batch.  Using a slotted spoon, transfer the meat to a large pot or Dutch oven.
In the same skillet, saute the onions over medium heat until soft but not browned, about 5 minutes.  Add the flour and stir to coat the onions.  Transfer the onions to the pot or Dutch oven, then add all the remaining ingredients (except parsley and chestnuts).  Cover and cook over low heat until meat is almost tender, about 2 hours.
Add the chestnuts and cook for an additional 30 minutes.  Taste and correct the seasonings and sprinkle with the parsley.  Serve with boiled potatoes, if desired.

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