Guinness Beef With Peppers

Guinness Beef With Peppers

Guinness Beef  With Peppers

Hearty, healthy, and warming this Guinness Beef with Peppers dish is perfect for sharing with the people you love. This dish is made with Guinness which gives it its hearty flavour. You can find this recipe and more in the His and Hirsch’s Cookbook.
Serves 6 – 8

Guinness Beef With Peppers Ingredients:

  • 60 ml sunflower oil
  • 2 kg stewing beef, such as chuck, topside,
  • thick flank, or neck of beef, cut into 5 cm x 5 cm cubes
  • 2 onions, peeled, and roughly chopped
  • 3 carrots, peeled, and roughly chopped
  • 2 sticks celery, sliced
  • 1 bay leaf
  • 2 red peppers, deseeded, and cut into strips
  • 1 orange or yellow pepper, deseeded and cut into strips
  • 750 ml stout or Guinness (1 x bottle/can)


  • 500 g polenta
  • 500 ml water
  • 30 g butter (60 ml)
  • 100 ml low-fat cream
  • 45 g freshly grated
  • Parmesan cheese
  • Salt and freshly-ground
  • black pepper, to taste
  • Dash of ground nutmeg
Red Cabbage:
  • 30 ml olive oil
  • 1 red cabbage, shredded
  • 60 ml sultanas
  • 60 ml balsamic vinegar
  • 15 ml brown sugar
  • 1 ml ground cinnamon
  • Freshly chopped parsley for garnishing


1. Beef: Heat the oil in a large-sized saucepan; brown the cubes of beef in batches, just sufficient to cover the
bottom of the pan. Remove from the pan and set aside; continue until all the meat is browned.
2. Sauté the onions until translucent. Add in the carrots and celery, and cook a further 6 – 8 minutes.
3. Add the bay leaf and peppers, and the stout or Guinness.
4. Return the meat to the pan.
5. Turn the heat down to simmer and cook gently for 21⁄2 – 3 hours.

6. Alternatively, place in a casserole dish with a lid, and cook at 160oC/140oC fan/Gas mark 3 for
21⁄2 – 3 hours. Remove the lid; cook a further 20 – 30 minutes.
7. Another option is to cook in the slow cooker for 51⁄2 – 6 hours, but remove the meat, and add the liquid to a
saucepan. Either boil to reduce, or thicken with a paste of cornflour and water. Return the meat to the sauce.

8. Red Cabbage: Heat 30 ml olive oil in a large frying pan. Toss in the cabbage, and stir-fry quickly for
5 minutes.
9. Stir in the sultanas, balsamic vinegar, brown sugar and cinnamon. Season to taste.

10. Polenta: Cook the polenta according to directions on the bag.
11. When cooked, add in butter, cream, Parmesan cheese, and seasoning.
12. Add a dash of nutmeg to the polenta.
13. To Serve: Place a little polenta, cabbage and beef on the plate. Top with peppers. Garnish with chopped
fresh parsley.

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