Beef Stew with Guinness
Preheat oven to 140°C
2 tablespoons olive oil
3 Bay leaves
2 lbs stewing steak cubed
1 large onion sliced
A sprig of thyme
1 tablespoon chopped rosemary
2-3 tablespoons all- purpose flour
¾ cup beef stock
½ cup Guinness stout
1 tablespoon chopped parsley
½ lb carrots, peeled and sliced
2 cloves garlic, peeled and chopped
Season to taste
Serves 4-6
In a pan heat the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat brown on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and transfer to casserole dish and cook in a preheated oven for about 2 hours, stirring a couple of times. Check for salt and pepper before serving.
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Mm! Only one thing to improve it…more Guinness…but then you’d have to open aother bottle to sustain you during the wait for it to cook!
Magpie
Would that be for drinking while you cook the dish?
I’ve made this or something very similar, Guinness makes the best gravy!
Baino
This one came from my mother’s collection. Mind you, she gave no amounts. It was all look, feel and taste when it came to cooking.
I always marinade my beef in the Guinness before I do anything else. At least for 2 hours but preferably overnight. Makes the beef soooooo tender you wouldn’t believe!!
Welcome arkonite,
Thanks for the tip!
Ha I was looking at steak pieces in the super market last night and thinking it is getting time for lovely stews, will defo try this one out.
Redmum Enjoy!
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