Beef and Guinness stew
Been meaning to make this stew for a long time and the only reason I didn't is because the beer can kept disappearing. I have three sons, go figure!
Mind you this can was kept hidden until the day I was ready to make the stew. It's pretty quick and easy to make, given you have a slow cooker or a pressure cooker.
Cook garlic and onion for until soft.
Add carrot and celery.
Add flour, and stir for 1 minute to cook off the flour.
Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
Return beef into the pot (including any juices). Liquid level should be three quarter to the top.
Cover, lower heat to low. if using pressure cooker, cook for about 30 min and slow cooker for about 5 hours.
2 tbsp olive oil
1 kg beef boneless
3/4 tsp each salt and black pepper
3 garlic cloves , minced
2 onions , chopped
3 tbsp flour
440ml Guinness Beer
4 tbsp tomato paste
3 cups broth ( beef or chicken broth)
2 carrots , peeled and cut into 1.25 cm / 1/2" thick pieces
1 large celery stalks , cut into 2cm
2 bay leaves
3 sprigs thyme (or sub with 1 tsp dried thyme leaves)
Cut the beef into 5cm/2" chunks. Pat dry then sprinkle 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.
1 kg beef boneless
3/4 tsp each salt and black pepper
3 garlic cloves , minced
2 onions , chopped
3 tbsp flour
440ml Guinness Beer
4 tbsp tomato paste
3 cups broth ( beef or chicken broth)
2 carrots , peeled and cut into 1.25 cm / 1/2" thick pieces
1 large celery stalks , cut into 2cm
2 bay leaves
3 sprigs thyme (or sub with 1 tsp dried thyme leaves)
Cut the beef into 5cm/2" chunks. Pat dry then sprinkle 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.
In your slow cooker or pressure cooker add some oil.
Cook garlic and onion for until soft.
Add carrot and celery.
Add flour, and stir for 1 minute to cook off the flour.
Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
Return beef into the pot (including any juices). Liquid level should be three quarter to the top.
Cover, lower heat to low. if using pressure cooker, cook for about 30 min and slow cooker for about 5 hours.
The beef should be pretty tender by now. Remove lid then simmer for a further 30 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 and some greens. I sautéed some French bean with mushrooms.
Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
Serve with creamy mashed potatoes and some greens. I sautéed some French bean with mushrooms.
Enjoy
jue
recipe modified from recipetineats
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