Beef & Guinness Stew
Cut the beef into chunks. Pat dry then season with salt and pepper.
Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
Lower heat to medium. If the pot is looking dry, add oil.
Cook garlic and onion for 3 minutes until translucent, then add bacon.
Once bacon is browned, stir in carrots and celery. Then add flour, and stir for 1 minute to cook off the flour.
Add Guinness, water and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
Return beef into the pot (including any juices).
Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
Serve with creamy mashed potatoes!
Ingredients
Directions
Cut the beef into chunks. Pat dry then season with salt and pepper.
Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
Lower heat to medium. If the pot is looking dry, add oil.
Cook garlic and onion for 3 minutes until translucent, then add bacon.
Once bacon is browned, stir in carrots and celery. Then add flour, and stir for 1 minute to cook off the flour.
Add Guinness, water and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
Return beef into the pot (including any juices).
Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
Serve with creamy mashed potatoes!
