WHAT TO DO WITH STEWING BEEF RECIPES

BEEF AND GUINNESS PIE | BEEF RECIPES | JAMIE OLIVER

Beef and Guinness Pie | Beef Recipes | Jamie Oliver image

Total Time 2 hours 50 minutes

Yield 4

Number Of Ingredients 14

Ingredients

2 onions
2 cloves of garlic
2 carrots
3 stalks of celery
2 fresh bay leaves
½ a bunch of fresh thyme
olive oil
500 g stewing beef (2.5cm dice)
3 tablespoons flour
600 ml Guinness
2 teaspoons brown sugar
450 g potatoes
75 ml milk
1 tablespoon butter

Steps:

1. 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.
2. 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.
3. Cook, covered, for 10 minutes, or until the veg is softening, stirring occasionally. Transfer to a plate.
4. 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).
5. 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.
6. Stir in the brown sugar. Bring to the boil, then cover and simmer for about 2 hours, or until the meat is tender.
7. Cook the potatoes in a large pan of boiling salted water, then drain.
8. Mash with the milk, butter and a pinch of sea salt and black pepper.
9. Preheat the oven to 200ºC/400ºF/gas 6.
10. 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.

Nutrition Facts : Calories 529 calories, FatContent 19 g fat, SaturatedFatContent 6.4 g saturated fat, ProteinContent 34.8 g protein, CarbohydrateContent 49.2 g carbohydrate, SugarContent 15 g sugar, SodiumContent 0.9 g salt, FiberContent 6 g fibre

BEEF AND GUINNESS PIE | BEEF RECIPES | JAMIE OLIVER

Beef and Guinness Pie | Beef Recipes | Jamie Oliver image

Total Time 2 hours 50 minutes

Yield 4

Number Of Ingredients 14

Ingredients

2 onions
2 cloves of garlic
2 carrots
3 stalks of celery
2 fresh bay leaves
½ a bunch of fresh thyme
olive oil
500 g stewing beef (2.5cm dice)
3 tablespoons flour
600 ml Guinness
2 teaspoons brown sugar
450 g potatoes
75 ml milk
1 tablespoon butter

Steps:

1. 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.
2. 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.
3. Cook, covered, for 10 minutes, or until the veg is softening, stirring occasionally. Transfer to a plate.
4. 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).
5. 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.
6. Stir in the brown sugar. Bring to the boil, then cover and simmer for about 2 hours, or until the meat is tender.
7. Cook the potatoes in a large pan of boiling salted water, then drain.
8. Mash with the milk, butter and a pinch of sea salt and black pepper.
9. Preheat the oven to 200ºC/400ºF/gas 6.
10. 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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1. If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
2. Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
3. Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
4. Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
5. Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
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7. Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
8. Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.

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1. If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
2. Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
3. Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
4. Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
5. Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
6. Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
7. Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
8. Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.

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