Guinness Stew
Guinness Stew
Sarah Butler
Servings
4
Prep Time
15 minutes
Cook Time
3 hours
I am often asked, is it safe to use Guinness in a stew for children? Yes, of course it is as the alcohol is burnt off during the cooking process.
If you have leftover Guinness, simple freeze in a freezer bag and add to your next stew from frozen so there is no waste!
A slow-cooked stew is a game-changer for busy families, First, the convenience is unmatched. You can prep the ingredients in the morning, set the slow
cooker, and return home to a hot, ready-to-eat meal. This minimizes the need for last-minute takeout or unhealthy microwave options.
Slow-cooked stews also provide an opportunity to incorporate a variety of vegetables, lean proteins, and whole grains, ensuring a balanced, nutritious meal.
The slow cooking process helps break down tougher cuts of meat, making them tender and flavorful without the need for extra fats or oils. Plus, it allows the flavors to meld over time, resulting in a richer, more satisfying dish.
Slow-cooked stews are budget-friendly. Leftovers are another perk, as they can be enjoyed the next day, saving time and reducing food waste.
Ingredients
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1.5 lb good quality stewing beef cut into chunks
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1 beef OXO cube crushed
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4 tbsp olive oil
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Salt and freshly ground black pepper
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25 g butter
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4-5 carrots peeled and cut into large chunks
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1 large onion cut into large chunks
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4 garlic cloves crushed
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1 tbsp plain or self-raising flour
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100 ml Guinness
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1 pint beef stock
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1 tbsp tomato purée
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1 bay leaf
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1 tbsp fresh thyme finely chopped
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1 tbsp fresh parsley finely chopped
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plus a little extra to garnish
Directions
Preheat oven to cook at 140C/120C fan/gas 1
You can also use your slow cooker on medium.
Combine the beef, crushed OXO cube, salt, pepper and 2 tbsp olive oil.
In a frying pan on high heat cook beef in batches of 7-8 pieces for 3-4 minutes per batch until all sides are browned. Set aside.
Using a casserole pot, add 2 tbsp olive oil and 25 g butter on medium-high heat and fry off the carrots, onion and garlic for 3-4 minutes.
Return the meat to vegetables, add 1 tbsp flour and combine with the ingredients.
Add the Guinness, allow to simmer and reduce down so only half the liquid remains.
Pour in the beef stock, tomato purée, fresh herbs, bay leaf and season with salt & pepper, bring to a simmer.
Cover with one layer of parchment paper, then a layer of tin foil leaving some gaps for steam to escape.
Cook at 140C/120C fan/gas 1 for 3-4 hours or place into a slow cooker on low for 3-4 hours.
The longer you slow cook, the more tender your meat is and the more intense the flavours.
Be sure to check it regularly, stirring and add water if required to avoid drying out, especially if using a fan oven.
If you need to thicken the sauce at the end of cooking just allow to simmer uncovered on a medium heat hob for 5-10 minutes, stirring regularly until sauce reduces.
Once cooked, garnish with finely chopped parsley and serve with potatoes.
Remove bay leaf before serving.
This dish is also lovely with a puff pastry lid if you have a nice serving dish or individual serving bowls.
Recipe Note
Tip:
Browning the pieces in small batches creates a crust on the meat that will inturn seal in flavors of the meat. Always have your beef at room temperature and add to a very hot pan.
Remember to support your local butcher, their meat is always the best quality and don’t be afraid of a little fat marbled through the beef, this adds the most amazing flavour to slow cooks.
