Food Safety Markets

Beef Stew with Guinness

Why not spruce up your stew with a little guinness. Great on cold winter evenings! Just a bit more than your average stew.

14 February 2021

2 minute read

Europe

Ingredients (6 -8 servings)

1-½ kg (3 lbs) lean stewing beef
2 large onions, coarsely chopped
2-3 carrots into 2" strips length ways
1 small turnip (or swede) cut onto ¾" cubes
Groundnut oil for cooking
1 tinny (330ml) Guinness (or stout beer)
3 tablespoons plain flour
2 tbls tomato puree
1 OXO (beef stock) cube
½ tsp chili powder
Freshly ground pepper
Sprig of thyme

Preparation

1. Trim the meat removing any fat or gristle and cut into 2" (5cm) chunks.

2. Mix the flour, salt, pepper and chili powder in a bowl.

3. Toss the meat in the seasoned flour and coat well.

Cooking

4. Heat some oil (2 tbls) in a large heavy frying pan over a high heat and fry the meat until it is nice and brown on all sides. If your frying pan is not very big do this in batches. Place the browned meat (and any liquid) in a casserole dish.

5. Add a little more oil (1 tbls) to the pan and fry the onions, carrots, turnip (swede) for a few minutes.

6. Add the garlic to the pan and fry for a further minute or so. When the onions are starting to brown transfer to the casserole dish.

7. Add the Guinness (stout) and tomato puree to the frying pan and bring to a simmer. Add the stock cube and mix well ensuring all the caramalised juices on the frying pan dissolve. Pour into the casserole dish.

8. Add the bay leaf and thyme. Stir, taste, and add a little salt if necessary.

9. Place the lid on the casserole dish and put into a pre-heated oven at 300°F (180°C, Gas Mark 5) for 2 to 3 hours.

Cook's Tips

Try using a little chili powder to replace salt in your cooking. We all eat too much salt and the chili powder acts as a great substitute. A small amount (½ tsp) adds "something extra" to the dish without adding any heat. You will need more than a "pinch" if you are worried!