Guinness Stew

Recipe by:

If you have leftover Guinness, simply freeze in a freezer bag and add to your next stew from frozen so there is no waste

Guinness Stew

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Ingredients

  • 1.5 lb good quality stewing beef, cut into chunks

  • 1 beef OXO cube crushed

  • 4 tbsp olive oil

  • Salt and freshly ground black pepper

  • 25 g butter

  • 4-5 carrots, peeled and cut into large chunks

  • 1 large onion, cut into large chunks

  • 4 garlic cloves, crushed

  • 1 tbsp plain or self-raising flour

  • 100 ml Guinness

  • 1 pint beef stock

  • 1 tbsp tomato purée

  • 1 bay leaf

  • 1 tbsp fresh thyme finely chopped

  • 1 tbsp fresh parsley finely chopped plus a little extra to garnish

Method

  1. Preheat oven to cook at 140°C/120°C fan/gas 1. You can also use your slow cooker on medium.

  2. Combine the beef, crushed OXO cube, salt, pepper and 2 tbsp olive oil.

  3. In a frying pan on high heat cook beef in batches of 7-8 pieces for 3-4 minutes per batch until all sides are browned. Set aside.

  4. Using a casserole pot, add 2 tbsp olive oil and 25 g butter on medium-high heat and fry off the carrots, onion and garlic for 3-4 minutes.

  5. Return the meat to vegetables, add 1 tbsp flour and combine with the ingredients.

  6. Add the Guinness, allow to simmer and reduce down so only half the liquid remains.

  7. Pour in the beef stock, tomato purée, fresh herbs, bay leaf and season with salt & pepper, bring to a simmer. Cover with one layer of parchment paper, then a layer of tin foil leaving some gaps for steam to escape.

  8. Cook for 3-4 hours or place into a slow cooker on low for 3-4 hours. The longer you slow cook, the more tender your meat is and the more intense the flavours.

  9. Be sure to check it regularly, stirring and add water if required to avoid drying out, especially if using a fan oven. If you need to thicken the sauce at the end of cooking just allow to simmer uncovered on a medium heat hob for 5-10 minutes, stirring regularly until sauce reduces.

  10. Once cooked, garnish with finely chopped parsley and serve with potatoes. Remove bay leaf before serving. This dish is also lovely with a puff pastry lid if you have a nice serving dish or individual serving bowls.

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