adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef & Guinness stew
Beef & Guinness stew
0 Likes
Total Time:
2 hours 30 minutes
Skirt steak: lean, zinc-rich, and great for hair, skin, and nails! Triple win!
Ingredients:
  • 450 g pearl barley
  • olive oil
  • 100 g baby silverskin pickled onions
  • 1 large onion
  • 3 large carrots
  • 1 celery heart
  • ½ a bunch of fresh thyme (15g)
  • 800 g swede
  • 20 g dried porcini mushrooms
  • 500 g beef skirt steak
  • 1 litre organic beef or chicken stock
  • ½ x 440 ml can of Guinness
  • 500 g fresh seasonal greens such as kale, cabbage, chard
  • 20 g Cheddar cheese
  • 4 heaped teaspoons English mustard
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4. - Soak pearl barley in a large pan filled with cold water. - Heat 1 tablespoon of oil in a large casserole pan over medium-high heat, add whole pickled onions and quartered regular onion. - Add sliced carrots and celery cut at an angle, along with thyme leaves. - Peel and chop swede into 3cm chunks, finely chop dried porcini, and add to the pan. - Slice beef 3cm thick and add to the pan. - Pour in stock and Guinness, cover with wet greaseproof paper, and bake for 1 hour. - Remove paper and continue cooking for another hour until meat is tender. - Cook pearl barley according to package instructions after draining and re-covering with boiling water. - Steam greens above the pearl barley for the last 10 minutes. - Drain pearl barley and return to the pan, mix in cheese, English mustard, and a splash of reserved water. - Season stew to taste and serve with mustard pearl barley and freshly steamed greens.

Similar Recipes