Beef and Guinness Stew
Guinness is actually really low in alcohol yet rich in antioxidants and iron and so brings with it a range of health benefits. But it is the rich flavour that it brings to this stew that is its greatest quality.
- 1.4 kg beef stewing steak cut into chunks
- 1 large white onion diced
- 1 bottle Guinness beef
- 40 gr plain flour
- 950 ml beef stock
- 3-4 carrots peeled and cut into large chunks
- 750 gr potatoes cut into chunks
- 3 tbsp tomato puree
- 1 bay leaf
- ½ tsp dried thyme
- oilive oil
- Salt and pepper to season
- Heat a tablespoon of olive oil in a large pan.
- Season the beef with salt and pepper then add into the pan and brown on all sides. You may need to do this in two batches so as not to overcrowd the pan and to enable the browning evenly of all the beef.
- Remove from the pan and set aside.
- Add a little more oil to the pan if required then add in the onion and cook until soft for around 5-6 minutes.
- Stir in the flour and cook for a few minutes.
- Pour in the Guinness and use to deglaze the base of the pan.
- Add in the beef stock, carrots, tomato puree, bay leaf and thyme and stir then add the beef back into the pan.
- Bring to a simmer then cover and allow to simmer for 90 minutes.
- Stir occasionally and once the beef is tender and the potatoes soft it is ready.
- Serve with home made soda bread.
Did you make this recipe?
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