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Guinness Gastronomy for Arthur’s Day: Carbonade of Beef

arthursday1There are all sorts of shenanigans going on to celebrate Arthur’s day with a hefty line-up set to play. Okay, essentially it’s probably the biggest marketing coup ever but it’s still kind of nice to salute the black stuff.

Even if you’re not a Guinness drinker, you can still toast the occasion by cooking up a Guinness inspired dinner. I’ve made this rich Flemish stew many times and it’s the ultimate comfort food.  The Guinness gives it a really hearty taste and accompanied by the ultimate creamed potatoes, it’s savage – I’m drooling thinking about it.

Later today, I’ll post about how you can follow this up with a Guinness Black and white chocolate mousse that looks like your very own mini pint.  Serves six.

Carbonade of beef:


  • 11/2 lb round steak
  • 1-2 tablespoons of olive oil
  • 2 onions, sliced
  • 1 tablespoon plain flour
  • 1 clove of garlic
  • 1/2 teaspoon of salt
  • 1/2 pint of good beef stock or water
  • 1/2 pint of Guinness export (this will give a stronger flavour than regular Guinness)
  • Pepper
  • Pinch of grated nutmeg
  • Pinch of sugar
  • 1 teaspoon white wine vinegar
  • 2 Sprigs of fresh thyme
  • 1 bay leaf


  1. Set the oven to gas mark 3.
  2. Cut the meat into 2 inch squares.
  3. Heat the oil in a flameproof casserole dish (or in a pan) and brown the meat in batches quickly on both sides.
  4. Remove meat from the pan and add the onions and cook until brown and sprinkle in the flour, add the garlic, salt and then return the meat to the pan.
  5. Pour the stock or water and Guinness over the meat and add the thyme, bay leaf, pepper, nutmeg, sugar and vinegar. Stir well.
  6. Cook gently in the pre-set oven for 11/2 to 2 hours.

The ultimate creamed potatoes:


  • 1.5 lb potatoes
  • 1-2 oz butter
  • 1/4 pint boiling milk
  • Salt and pepper


  1. Place the peeled potatoes (even sized) into cold salted water. Bring to the boil and cook until tender (20 minutes).
  2. When they are tender, pour off all the water and return to a gentle heat with the lid half-closed, continue cooking for a few minutes until the the potatoes are dry.
  3. Add the butter and mash the potatoes. Season with salt and pepper. Press them down firmly to the bottom of the pan and then add the boiling milk. Do not stir, but put the lid on the saucepan.
  4. Set aside in a hot place until ready to be served, just before dishing up, beat the potatoes very well with a wooden spoon and serve.


  1. Hmmmm looking forward to the mousse recipe! Guinness is so good with chocolate 🙂

  2. The best chocolate bar to go with Guinness is Galaxy. I had the combo last night. Yum.

  3. For me it has to be a Lindt 70% … and Dunnes are doing a deal on them at the moment 🙂

  4. We did Guinness Gastronomy last night – home-made chicken tandoori with baby spuds and pints of Guinness, does that count??? 😉