Beef & Guinness Stew

Submitted by: Jemma Batchelor

Serves: 6

Cooking time:

Ingredients

900g shin of beef, trimmed and cut into 2.5cm cubes
seasoned plain flour, for dusting
50g Butter
2 tbsp sunflower oil
2 Onions, roughly chopped
100g button mushrooms
300ml Guinness
2 tbsp tomato purée
1 tbsp Sugar
1 bouquet garni, (1 bay leaf, 2 sprigs of thyme, 2 sprigs of parsley, 1 sprig of rosemary, tied together with a string)
salt and fresh ground black pepper
225g shitake mushrooms

Method

1. Pre-heat the oven to 170C.
2. Toss the beef lightly in seasoned flour.
3. Heat a third of the butter and 1 tablespoon of the oil in a frying pan and quickly brown the meat in batches. Transfer the browned beef to a casserole dish.
4. Add a little more butter and oil to the pan and fry the onions until lightly browned. Place in the dish. Finally fry the button mushrooms and add those to the dish.
5. Pour the Guinness into the frying pan and bring to the boil, scraping in the brown stuff (for want of a better word!) from frying. Stir in the tomato puree and sugar.
6. Pour the Guinness mixture into the dish, add enough hot water to come about 3/4 of the way up the meat and add the bouquet garni, salt and freshly ground pepper.
7. Cover with foil and put in the oven. Cook for 2-3 hours or until the meat is very tender. Check it every now and then, giving it a stir, and if it needs it add a little more hot water.
8. Remove the stalks from the shitake mushrooms and bin them. Slice the caps thickly. Heat the remaining butter in a frying pan and sauté the mushrooms, then stir into the casserole and return to the oven for 5 minutes.
9. Chuck away the bouquet garni, season and serve.

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