Guinness Stew
Course:
Dinner
Total Time:
3 hours, 30 minutes
Ingredients
- 1250 grams Steak (chunks; beef chuck)
- Olive Oil
- 4 cloves Garlic (minced)
- 2 Onion (diced)
- 180 grams Bacon (diced)
- 3 Carrot (diced)
- 2 Celery (diced)
- 3 tablespoons Plain Flour
- 440 millilitres Guinness
- 750 millilitres Chicken Stock
- 4 tablespoons Tomato Puree
- 3 Bay Leaf (big ones)
- 3 sprigs Fresh Thyme (or sub with 1 tsp dried thyme leaves)
Notes
Start at 2pm.
Bacon didn't get much colour at all; maybe should be cooked before the onions and then re-added.
Steps
- 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.
- Lower heat to medium. If the pot is looking dry, add oil.
- Cook garlic and onion for 3 minutes until softening. Add some salt at this point.
- Add bacon and cook until browned.
- Then stir through carrot and celery. Add salt and pepper. Cook for a few minutes.
- Add flour, and stir for 1 minute to cook off the flour.
- Add the tomato paste and mix well. Cook for 1 minute.
- Add the Guinness to deglaze and mix well.
- Return the beef into the pot (including any juices).
- Add the chicken stock -- liquid should just cover the meat + veg. You may not need to put it all in, but I accidentally did last time (minus like 50ml) and it turned out fine.
- Add bay leaves and thyme.
- Cover, lower heat so it is bubbling gently (5 on hob). Cook for 2 hours – the beef should be pretty tender by now.
- Remove lid, increase heat to 8 or 9, then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
- Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with creamy mashed potatoes or roasties!!
Source: https://www.recipetineats.com/irish-beef-and-guinness-stew/#recipe