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Recipe

Beef & Guinness Stew

Description

Nothing beats a hearty warming stew over the Winter months.
And this stew is guaranteed to hit the spot on cold evenings.

Ingredients

4 tbsp vegetable oil
1kg stewing beef,
2 large onion, roughly chopped
4 carrots, cut into large chunks
500ml can Guinness
150ml water
1 beef stock cube
2 tins of chopped tomatoes
pinch of sugar
3 bay leaves
Pinch of dried mixed herbs
Salt and pepper to season

Instruction Steps
  1. Heat oven to 160C/140C fan/gas 3.
  2. Heat the oil in large lidded casserole dish, brown the meat. You may need to do this  in batches to prevent over loading the pan. Once the meat is browned, remove from the pan and set aside.
  3. Add the onion and carrots to the dish, give them a good browning.
  4. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness, bring to the boil and crumble in the stock cube. Add the water.
  5. Season the stew with salt, pepper and a pinch of sugar. Place in the herbs and bring everything to a simmer.
  6. Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender.
  7. If the sauce is too thin, remove the lid of the pan and simmer on the stove until thickened.

 

 

Chef's Tips

This stew freezes very well so why not cook a larger batch of it.
The stew can also be transferred in to a slow cooker after step number 5 and slowly cooked on a low setting for 6 hours.