GUINNESS BEEF STEW RECIPE RECIPES
BEEF AND GUINNESS STEW - SLOW COOKER RECIPE - OLIVEMAGAZINE
Sunday lunch is easy with this beef and Guinness stew. This one-pot results in meltingly tender meat – just a little prep and a long, slow cook for a deep, rich, weekend treat. Plus instructions on how to make this in a slow cooker.
Provided by OLIVEMAGAZINE.COM
Categories Chef recipes
Total Time 20 minutes
Number Of Ingredients 8
Steps:
- Cook the onions, thyme and garlic with a little olive oil in a large casserole until the onion is softened and translucent. Dust the braising steak in the seasoned flour and brown in a hot pan with a little oil.
- When the beef has a good, even colour, add it to the pan with the onions and pour in the Guinness. Top up with the stock to just cover the beef.
- Cover and simmer over a very low heat or transfer to a 150C/fan 130C/gas 3 oven for 2-3 hours until the beef is meltingly tender (check after 2 hours). Season and serve with mash.
- TO MAKE IN A SLOW COOKER . . . Toss the braising steak in the seasoned flour. Heat a little oil in a large non-stick frying pan and fry the beef in batches until it has a good colour on all sides. Transfer to the slow cooker when browned. Add the Guinness to the pan and let it bubble up. Scrape any caramelised bits off the bottom of the pan then pour the whole lot on top of the beef. Add the rest of the ingredients EXCEPT the beef stock (you won’t need it as this will make the finished dish too liquid). Give everything a stir then cook on low for 6 hours until the meat is tender.
Nutrition Facts : Calories 0 calories, FatContent 0 gram fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 0 gram carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 0 gram protein, SodiumContent 0 milligram of sodium
GUINNESS BEEF STEW | COOK'S COUNTRY - QUICK RECIPES
Both Guinness and beef stew have deep, roasted, delicious flavor. So why should putting them together lead to bitter disappointment?
Provided by Cook's Country
Yield Serves 6 to 8
Number Of Ingredients 1
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- Peel and roughly chop the onions, garlic and carrots, then trim and roughly chop the celery. Tie the bay and thyme sprigs together with string.
- Heat 2 tablespoons of oil in a large casserole pan over a medium heat. and add the vegetables and herbs. Toss everything in the oil to coat, then season.
- Cook, covered, for 10 minutes, or until the veg is softening, stirring occasionally. Transfer to a plate.
- Toss the beef in the flour and season, then add to the pan and cook until browned all over (you may need to do this in batches).
- Deglaze the pan with the Guinness. Add the veg and herbs, then top up with water if needed, to just cover the meat and veg.
- Stir in the brown sugar. Bring to the boil, then cover and simmer for about 2 hours, or until the meat is tender.
- Cook the potatoes in a large pan of boiling salted water, then drain.
- Mash with the milk, butter and a pinch of sea salt and black pepper.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Put the meat in an ovenproof dish, top with the mash and drizzle with oil. Bake for 20 minutes, or until golden and crisping up.
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