Steak with Stout

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 lb (500 g) stewing steak
  • 2 oz (50 g) butter
  • 2 onions, sliced
  • Thyme, sage, parsley, bay leaf
  • 4 fl oz (125 ml) stout (preferably Murphy’s)
  • 8 fl oz (250 ml) beef stock
  • Salt and pepper
  • 3 potatoes
  • Roux to thicken (optional) made with 1 oz (25 g) flour and 1 oz (25 g) butter
  • Chopped parsley


Brown the meat in half the butter, taking care not to burn it. Add the onions and cook 2 or 3 minutes more. Add the herbs, tied together, pour over the stout and stock, and season to taste. Top with the whole peeled potatoes. Cover tightly and simmer gently for 2 hours until ready.

The juices may be slightly thickened with a roux and enriched with the remaining butter. Serve the meat surrounded by the potatoes and sprinkled with chopped parsley.