Steak and Onions in Guinness

If you long for a thick, juicy grilled steak and can’t afford it, try this recipe with braising steak – it’s every bit as good.

This recipe first appeared in Delia's Frugal Food. Serves 2

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  • method
  • Ingredients


In a frying pan melt a little dripping and fry the onion rings over a medium heat until they’re nicely tinged with brown and starting to caramelise all round the edges.

Now remove them to a plate, add a little more dripping to the pan if you need to and brown the meat over a fairly high heat. This browning (on both sides) will help the flavour.

Next take the shallow gratin dish or casserole, arrange a layer of onion in it, place the steak on top and season well.

Add another layer of onion, pour in the Guinness, cover closely with either a lid or a double sheet of foil and cook near the top of the oven for 2½ - 3 hours, or until the steak is tender.

This goes very well with some creamed potatoes – and with the oven on for that long, you might contemplate cooking another casserole at the same time.


350-450g lean braising steak (in two pieces)
150ml Guinness
Beef dripping


Pre-heat the oven to 150°C, gas mark 2


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