Beef & Guinness

August 28, 2010

A hearty Winter warmer from the delicious Leon cookbook, by Allegra McEvedy. I’ve even made this without marinating the beef for 24 hours when pressed for time, and it’s still delicious!

Serves 4

Ingredients:
1 kg diced braising steak
1 can of Guinness (use 2 if wanting a richer stew)
a few springs of thyme, tied together with string
2 bay leaves
3 tablespoons of butter
1 tablespoon of sunflower oil
2 medium carrots, sliced
1 large Spanish onion, cut into large dice
1/2 swede, cut into 2.5cm cubes
1 clove garlic, chopped
1 1/2 tablespoons tomato puree
4 tablespoons flour
600ml beef stock, half strength
salt and pepper

Method:

Marinate the beef in the Guinness with the thyme and bay leaves for 24 hours. Next day, drain the Guinness from the meat and set aside, then heat up a heavy-based pan that is ovenproof.

Preheat the oven to 180C.

Season the meat, then brown it in two batches in the butter and oil until you get good colour on the meat. Put it all back together, then add the carrots, onion and swede and sweat for about 10-15 minutes, with the lid on, until soft.

Stir in the garlic and tomato puree, and cook gently for a further 5 minutes.

Sprinkle over the flour and mix well. Pour in the reserved Guinness marinade, and as it bubbles and reduced by a quarter, scrape the bits off the bottom of the pan.

Pour on the beef stock, then add 500ml of water and gently to a simmer. Put in the oven and cook for approx. 2 hours, keeping the lid on for the first hour and a half. After that, take the li off and keep cooking until the meat comes apart with a push of your finger. (If the sauce looks too watery put the pan on the stove top and bring to a simmer for a few minutes.)

Check the seasoning and serve with rice, pasta or mash, up to you!

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