Guinness Beef Cheek Stew


  • 1kg of beef cheeks
  • 2 carrots
  • 2 red onions
  • 300 ml of Guinness
  • 400 ml of beef stock
  • 2 Bay Leaves
  • Few thyme sprigs
  • 1 TBSP tomato puree
  • 1 TBSP brown sugar
  • 4 garlic cloves, minced



  1. Trim off any excess fat from the cheeks and cut into bite-sized pieces.
  2. Mix the flour with a little salt and pepper and use to lightly coat the beef pieces.
  3. Heat a thin layer of olive oil in a heavy-based flameproof casserole on a high heat.
  4. Brown the beef in batches for 4-6 mins, turning to colour evenly, then remove to a plate.
  5. Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil.
  6. Add garlic, onion and carrots along with the bay leaves and thyme. Stir in the tomato puree and sugar.
  7. Cook, stirring frequently for 6-8 mins until the vegetables begin to soften and colour.. Sauté for 6 minutes until onion is becoming translucent.
  8. Pour the veg mixture into the slow cooker and place the beef cheeks on top.
  9. Pour in the stout and let bubble for 5-10 mins until reduced by about half.
  10. Scrape the brown bits off the bottom of the pan so it mixes in with the Guinness
  11. Once reduced, add the Guinness to the slow cooker
  12. Cook for 8 hours on low or 4 hours on high
  13. Serve with mashed potatoes and gravy as described below


  1. Heat a tablespoon of butter in a pan over a low heat
  2. Once liquid, gradually stir 2 tablespoons of flour into your melted butter to create a roux
  3. With any excess sauce leftover from the stew, add to the roux until you reach your desired consistency
  4. I added a beef stock cube and some Worcestershire sauce to kick the gravy a little extra kick



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