Beef with Murphy

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

Use your favourite stout for this recipe: even Cork people have divided allegiances!


  • 2 lbs (900 g) lean stewing beef, e.g. chuck
  • seasoned flour
  • 3 tablesp. (45 ml) olive oil
  • 2 thinly sliced onions
  • 2 teasp. sugar
  • 1 teasp. dry English mustard
  • 1 tablesp. concentrated tomato purée
  • 1 strip of dried orange peel
  • a bouquet garni made up of 1 bay leaf, 1 sprig of fresh thyme, 4 parsley stalks
  • 1 pint (600 ml/ cups) Murphy
  • 8 ozs (225 g) mushrooms
  • ½ oz (15 g/ stick) butter
  • salt and freshly ground pepper


Cut the meat into inch (4 cm) cubes and toss in seasoned flour. Heat some oil in a hot pan and fry the meat in batches until it is brown on all sides. Transfer the meat into a casserole and add a little more oil to the pan. Fry the thinly-sliced onions until nicely browned; de-glaze with the stout. Add sugar, mustard, tomato purée, orange rind and bouquet garni. Season with salt and freshly ground pepper. Bring to the boil, cover and simmer in a very low oven, 150°C/300°F/regulo 2, for 2–2½ hours or until the meat is tender.

Meanwhile, wash and slice the mushrooms. Sauté in a very little melted butter in a hot pan. Season with salt and freshly ground pepper. Set aside. When the stew is cooked, add the mushrooms and simmer for 2 to 3 minutes, taste and correct the seasoning. Serve sprinkled with chopped parsley.