Beef & Guinness Stew
Beef & Guinness Stew
Beef & Guinness Stew is another of our winter favorites. It freezes very well.
Ingredients
2x sticks of celery.
2x medium onions.
2x carrots.
Half tbsp rapeseed oil.
1x heaped tbsp plain flour.
1x 400g tin of chopped tomatoes.
Sea salt & freshly ground black pepper.
3x fresh or dried bay leaves.
500g diced stewing beef in 2cm cubes.
500ml Guinness.
Method
Pre-heat oven
Roughly chop onions, carrots & celery.
Put the flame proof casserole pan on the hob, medium heat.
Add the oil.
Put all the vegetables and the Bay leaf into the pan and fry for 10 minutes.
Add your meat, flour and pour in the Guinness & tinned tomatoes. Give it a good stir.
Season.
Bring to the boil and put on the lid and cook in the oven for 3 hours at 190°C
For the last half hour, remove the lid and add a little water if it looks dry. Remove Bay leaves before serving.
Serves 4 to 6
I always add dumplings for the last half hour and serve with more vegetables or mash potatoes.
We often double up on the above quantities. This gave us 8 portions of 400g / serving.
We serve with red cabbage, poached leeks & green beans.