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Guinness Beef Stew
By Andy | April 27, 2009
Guinness Beef Stew
Serves 4
Prep time : 10 minutes
Cooking time : 70 minutes
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Ingredients
800 grams cheap cuts of beef, cubed.
2 tablespoons of plain flour, seasoned.
2 stick of celery, diced.
1 large brown onion, diced.
1 carrot, peeled and diced.
200 grams swiss brown or button mushrooms, thickly diced.
2 tablespoons of tomato paste.
1 cup of Guinness (or other stout).
2 cups of beef stock.
2 bay leaves and 2-3 sprigs of thyme, tied together.
1/2 cup chopped flat leaf parsley.
1/4 cup of olive oil.
Method
Add the flour to a medium freezer bag.
Add beef and toss to coat, leave sitting until ready to use beef.
Heat the oil in a heavy based pan.
Add the onion, and cook for 2 minutes.
Add the contents of the freezer bag to the pan, and cook until beef is browned all over, about 5 minutes.
Add remaining vegetables and cook while stirring for 5 minutes.
Add the Guinness, stock and bay/thyme bundle to the pot and bring to the boil.
Reduce to a low simmer, cover and cook for 40 minutes.
Remove lid and cook for a further 30 minutes, or until sauce is thickened.
Serving
Remove bay/thyme bundle and stir through parsley.
Serve over creamy mash or smashed baby chat potatoes.
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Topics: Beef | No Comments »
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