Beef and Guinness stew is a perfect dish for a cold autumn day. You can serve this as a stew or take it one step further and use it as the filling for an impressive pie. Do make sure the meat is tender bef
ore serving, different cuts of meat will take longer cooking times.
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METHOD
Heat the oil in a large pot and brown the meat in two batches, be careful not to overcrowd the pan. Remove and set aside on a plate. Add another drop of oil if you need it and then fry off the onion, carrots and celery. Add the meat back into the pot along with the garlic.
- Pour in the stock, Guinness, one bay leaf and season to taste. Simmer gently for about 1 1/2 hours until the liquid has reduced. If the sauce isn’t thick enough strain the juices into a bowl and then transfer to a small sauce pan.
- Mix a little of the sauce with the flour over heat until you have a smooth paste, then whisk through the rest of the liquid. Simmer gently until you have a thickened sauce, then tip back over the meat. Serve with mashed potatoes or crusty bread.
120 mins
Serves 6INGREDIENTS
1-2 tbsp of rapeseed oil
1kg shoulder of beef, cut into one inch chunks
1 onion, chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
2 cloves garlic, finely sliced
150ml beef stock
500ml of Guinness
Sea salt and ground black pepper
1 bay leaf
30g of plain flour
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