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Beef and Guinness stew
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Prep Time:
30 minutes
Cook Time:
140 minutes
Total Time:
170 minutes
Cozy up with a comforting and hearty meat and vegetable hotpot this winter.
Ingredients:
  • 382.50 gm beef stock
  • 18 small shallots
  • 36.40 gm olive oil
  • 1.5kg gravy beef, excess fat trimmed, cut into 3cmpieces
  • 500g cup mushrooms, halved
  • 4 bacon rashers, coarsely chopped
  • 250.00 ml Guinness beer
  • 44.40 gm tomato paste
  • 3 dried bay leaves
  • 2 sprigs fresh thyme
  • Mashed potato, to serve
  • Steamed green beans, to serve
Instructions:
  • Using a small sharp knife, cut a small slit in the base of each shallot. Place them in a heatproof bowl, cover with boiling water, and let sit for 5 minutes. Drain and peel.
  • In a stock pot or large saucepan over medium-high heat, sizzle half the oil. Add one-third of the beef and sear on all sides for 4-5 minutes until beautifully browned.
  • Transfer the cooked beef to a plate. Cook the remaining beef in two more batches, making sure to reheat the dish between each batch.
  • Heat the remaining oil in the pan until sizzling. Stir in the shallots, mushrooms, and bacon. Cook and stir for 5 minutes until they turn golden brown.
  • Place the beef back into the dish and pour in the stock, Guinness, tomato paste, bay leaves, and thyme.
  • Cover and bring to a boil; then reduce the heat to low and simmer for 1 1/2 hours.
  • Simmer uncovered for 30 minutes until the sauce slightly thickens. Season generously with salt and pepper.
  • If desired, accompany with mashed potatoes, beans, and parsley on the side.

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