Guinness Style Beef Stew
2 tbsp olive oil
2.5 lb stew beef, I got a whole package of cheep meat for $5. It cooks a long time, and is a good choice
3/4 tsp each salt and black pepper
3 garlic cloves, minced
2 onions , chopped
6 oz bacon , diced
3 tbsp flour
14.9 oz Guinness Beer (I just used a nut brown ale)
4 tbsp tomato paste
3 cups chicken stock/broth
3 carrots , peeled and cut into 1/2" thick pieces
2 large celery stalks, cut into 1" pieces
2 bay leaves
3 sprigs thyme
- Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
- Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
- Lower heat to medium. If the pot is looking dry, add oil.
- Cook garlic and onion for 3 minutes until softening, then add bacon.
- Cook until bacon is browned, then stir through carrot and celery.
- Add flour, and stir for 1 minute to cook off the flour.
- Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
- Return beef into the pot (including any juices). Liquid level should just cover.
- Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
- Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
- Serve with creamy mashed potatoes!!
