Tuesday, 2 February 2010

Beef and Guinness Stew

It takes a while to cook (but that's what makes the meat so tender) - just make sure you plan ahead if you don't want to eat too late in the evening!! (Not that I would ever make such a mistake. Ahem.)

Makes: 4 servings
Takes: 15 minutes + 3 hours cooking time


2 sticks of celery
1 small onion
2 carrots
1 tbsp olive oil
3 bay leaves (fresh or dried)
500g diced stewing beef
1 heaped tbsp plain flour
400ml can of Guinness
400g tin of chopped tomatoes
salt and pepper

  1. Trim the ends of the celery and cut into large chunks, peel and chop the onion, and peel the carrots before halving lengthways and then cutting into large pieces.
  2. Put the olive oil, vegetables and bay leaves into a large pan and cook over a medium heat for 10 minutes.
  3. Add the beef and flour and stir well then pour in the Guinness and tomatoes. Season and stir well.
  4. Bring to the boil, cover and simmer gently for 3 hours, removing the lid for the final 30 minutes.
  5. Remove the bay leaves before serving.
Great with boiled or mashed potatoes and vegetables, or with rice. Alternatively, once cooked, put into an ovenproof dish and add a puff pastry lid, or a topping of sliced or mashed potato, and cook for 40 minutes (pastry or sliced potato) or 25 minutes (mashed potato) at 180oC.