Friday, October 8, 2010

Beef and Guinness Stew

I usually make this with red wine as it is more likely that I have it in the cupboard, but when I remember to buy some, Guinness makes a fine traditional Irish addition to this succulent, rich dish.

For 4 you will need:

2 tblsps olive oil
1 knob butter
2 lbs braising or chuck steak cut into large cubes
4 shallots, peeled and quartered
5 garlic cloves, peeled and left whole
8 carrots, peeled and cut on the diagonal into large chunks
2 parsnip, peeled and cut on the diagonal into large chunks
2 tblsps plain flour
1 700ml bottle Guinness
Fresh herbs tied together (a Bouquet Garni) - thyme, sage, rosemary, parsley
Sea salt and freshly ground black pepper

I also used some prunes this evening which were left over from the Lamb Tagine I made last weekend.  They sweeten the dish and also make the juices sweet and syrupy.

Preheat the oven to 150 degrees.

In a large heavy bottomed cast iron casserole dish (with lid) heat the olive oil and add the beef cubes and seal them on all sides.  Remove from the pan with a slotted spoon and set aside.  Add the onions, garlic, parsnips and carrots and sweat for a few minutes.  Add the knob of butter and when it is melted, sprinkle the vegetables with the flour.  Stir and cook for at least a minute, making quite a dry roux. 
Gradually add the Guinness, stirring as it thickens.  Nestle the Bouquet Garni into the middle of the juices and bring to the boil. 

Place in the oven with the lid on and cook for 1 1/2 hours.  Remove and if you are using them add the prunes and cook for a further 20 minutes.

If you find that too much of the liquid has evaporated or the sauce is a little no the thick side, add some more Guinness of if you have none left then a glug or two of red wine.
Serve hot with mashed or new potatoes or crusty bread.

1 comment:

  1. That is SO wierd, I made a beef and red wine stew on Friday, only because there was a bottle of corked red to use up, otherwise it would have been with stout! And I remember thinking it was a bit too mild for it really although it should be perfect autumn food. Still it all disappeared while they were glued to the football..