Stew

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!!