Beef and Guinness Stew
This delicious stew is hard to beat this time of the year. The stew includes a large umami hit that you won’t find in your traditional style stew. Serve with mashed potato.
- 1 ½ kg stewing beef (chuck)
- 2 onions, chopped
- 2 celery sticks, roughly chopped
- 4 medium carrots, roughly chopped
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- bacon lardons
- 1 tbsp light soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp fish sauce
- 300 ml beef/chicken stock
- 2 tbsp olive oil
- 3 tbsp flour
- 3 sprigs thyme
- 2 bay leaves
- ¼ tsp Liquid Smoke, optional
- 1 tsp Salt and Pepper
- 500 ml Guinness, can
- Heat oil in a large pot and brown meat in batches. Add all your meat to a large bowl. Sprinkle with the flour and mix thoroughly. Put to one side.
- Turn down the heat and add some more oil to your pot and add the bacon. Cook for a minute or two and then add the onions and garlic. Cook for about 4-5 minutes until onions have softened, taking care not to burn the garlic.
- Add the Guinness and scrape all those lovely bits off the bottom of the pot.
- Add to your stock, the Worcestershire sauce, soy sauce, fish sauce, tomato paste and liquid smoke if you have it. Give it a good whisk, so everything is blended nicely.
- Add the carrots, celery, your stock mixture and thyme and bay leafs to your pot.
- Add your reserved beef including all the juices that have gathered in the bottom of the bowl. Be sure and scrape all that floury paste into the pot.
- Put the lid on the pot and put in a preheated oven (150 fan) for about 2-3 hours. Check on it a couple of times to make sure it is not drying out.
- When done remove bay leaves and thyme and serve immediately with mashed potato.