- Braised Beef Stew With Guiness.jpg (48.72 KiB) Viewed 192 times
Takes: 3¼ hours
Serves: 4 - 6
No nutritional information available.
Ingredients
- 850g stewing steak, cubed
- 2 tbsp plain flour, seasoned
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 sticks celery, sliced
- 3 carrots, sliced
- 4 garlic cloves, chopped
- 2 sprigs rosemary, leaves chopped
- 1 fresh or dried bay leaf
- 2 tbsp tomato puree
- 3 tbsp Worcestershire sauce
- 500ml can Guinness
- 250ml hot beef stock
- 3 potatoes, chopped into chunks
- Salt and freshly ground black pepper
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Toss the beef in the seasoned flour, shaking off the excess. Heat half the oil in a large heatproof casserole dish over a high heat. Brown the meat in three batches, for 3 - 4 minutes each. Transfer to a plate.
2. In the same casserole dish, heat the remaining oil. Cook the onion and celery for 4 - 5 minutes, stirring until softened. Add the garlic, rosemary, bay leaf and tomato puree and cook for 1 - 2 minutes, stirring. Return the beef to the casserole along with the Worcestershire sauce, Guinness and stock.
3. Cook in the oven, covered, for 2 hours, stirring half way. Add the potatoes and cook, uncovered, for a further 1 hour or until the meat is tender and potatoes cooked. Season with salt and pepper. Serve straight away with crusty bread, if liked
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