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Beef Stew

Beef Stew

A heartwarming rice dish with an Irish twist.

  • 31 - 60 Minutes
  • Medium
  • Serves 6




  • 250g Tilda Basmati Rice, uncooked
  • 2 Tbsp of oil
  • 1kg stewing beef
  • 1 onion, roughly chopped
  • 4 carrots, roughly chopped
  • 2 celery stick, copped
  • 500ml can of Guinness or stout
  • 350ml beef stock
  • 1 Tbsp tomato puree
  • 2 Tbsp tomato ketchup
  • 3 springs of thyme, stalks removed
  • 2 bay leaves
  • 1 tsp cornflour (mixed with a little water to make a paste) (optional)


  1. In a casserole add oil and brown the beef. Season with a little salt & pepper. Remove and set aside.

  2. Add a little more oil and fry the oil, carrot & celery until onion has softened.

  3. Add the beef back in along with Guinness, stock, puree, ketchup thyme and bay leaves. Give everything a good mix.

  4. Now place in a pre-heated for 2.5 hours or until meat is tender.

  5. About 20 mins before you stew is finished start making your basmati rice. Put your rice in a sieve and rice thorough under cold water until it runs clear. Add the rice to a sauce pan and add 500ml of water.

  6. Cook on a really high heat until it comes to boil. Then cover with a lid and turn the heat off and let the rice steam for approx 10-12 mins. Do not open the lid or mix it.

  7. When you remove from the oven and you feel you would like it a little thicker just add a little cornflour paste and put on the hob and cook it through until it has thickened 1-2 mins.

  8. Plate your rice and then serve your delicious Irish Beef & Guinness Stew.