Beef and Guinness Stew

• Meat

  • 6 oz Bacon
  • 2 1/2 lb Beef chuck

• Produce

  • 2 Bay leaves
  • 3 Carrots, peeled and cut into 1.25 cm / 1/2" thick pieces
  • 2 Celery stalks, cut into 2cm / 1" pieces, large
  • 3 Garlic cloves
  • 2 Onions, white or yellow brown
  • 3 sprigs Thyme

• Canned Goods

  • 3 cups Chicken stock/broth
  • 4 tbsp Tomato paste

• Baking & Spices

  • 1 Black pepper
  • 3 tbsp Plain flour
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 1 X 440ml / 14.9oz can guinness beer (note 1

Found on recipetineats.com

Description

Ingredients

• 2 tbsp olive oil
• 2.5 lb / 1.25 kg beef chuck ,brisket or any other slow cooking beef (no bone)
• ¾ tsp salt
• Black pepper
• 3 garlic cloves, minced
• 2 onions, chopped (brown, white or yellow)
• 6 oz / 180g bacon, speck or pancetta, diced
• 3 tbsp plain flour
• 1 x 440ml / 14.9oz can Guinness Beer (Note 1)
• 4 tbsp tomato paste
• 3 cups / 750 ml chicken stock/broth
• 3 carrots, peeled and cut into 1.25 cm / ½ thick pieces
• 2 large celery stalks, cut into 2cm / 1 pieces
• 2 bay leaves
• 3 sprigs thyme (or sub with 1 tsp dried thyme leaves)

Directions

• 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.
• Remove pot from heat to cool slightly and lower heat to medium. If the pot is looking dry, add oil.
• Return pot to heat, add garlic and onion. Cook for 3 minutes until softening, then add bacon.
• Cook until bacon is browned then add flour. Stir flour into the mixture.
• Add Guinness. Mix well (to ensure flour dissolves well) then add remaining ingredients and return beef into the pot (including any juices).
• Add enough water so the beef & veggies are almost fully covered - see photo in post.
• Cover, bring to simmer then lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch and the sauce has reduced and thickened slightly.
• Skim off fat on surface. Adjust salt and pepper to taste. Remove bay leaves and thyme.
• Serve with creamy mashed potatoes!!

Nutrition