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Irish Beer Braised Beef

Useful tools

  • Casserole dish


  • 4 kg (3 lbs.) of red meat (wild game meat or beef)
  • 60 ml (¼ cup) of vegetable oil
  • 250 ml (1 cup) of chicken stock
  • 1 Irish stout (Guinness)
  • 3 cubed celery stalks
  • 3 thinly-sliced medium-size onions
  • 3 minced garlic cloves
  • 1 small container of button mushrooms
  • 30 ml (2 tablespoons) of old-style mustard
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • Salt and pepper


  1. Preheat the oven to 170°C (325°F).
  2. In an ovenproof casserole dish, brown each side of the meat in half of the oil. Salt and pepper each side generously. Once the meat is properly colored, store it on a plate.
  3. In the same casserole dish, brown the onion, celery and garlic cloves in a layer of oil. Add the stock and the beer and bring to a boil. Add the meat and the rest of the ingredients, except the mushrooms.
  4. Cover and cook in the oven for about 1½ hours. Then remove the cover, drizzle the meat, add the mushrooms and continue cooking for 2 ½ hours, until the meat flakes with a fork.
  Accompany the braised beef with Mamzells Mashed potatoes in a Colcannon-style to celebrate St. Patrick’s Day!