There is something comforting about slow cooked meat stews this time of year, and adding some guinness to the mix makes for a very tasty dish that is sure to warm you up on a cold day.
Here is my take on beef & guinness stew
serves 4 adults
1 kg beef- stewing or braising cut into bite sized pieces
3 tbsp flour
2 medium sized onion
2 large carrots
(you could add mushrooms too – I would but my OH cannot stand them!)
500ml bottle Guinness
1 tbsp tomato puree
1 oxo cube
2 tbsp oil
1 Knorr beef stock pot
1 tbsp thyme
black pepper for seasoning
coat the beef in flour
heat the oil in a saucepan and add the coated beef and cook for a few minutes to brown it
crumble in the oxo cube and mix well for about 1 more minute
add all the guinness, stock pot, tomato puree, thyme and black pepper and bring it all to the boil while stirring and boil for a couple of minutes.
Remove from the heat and transfer to your slow cooker
Peel and finely chop the onion
Peel and cut the carrot into bite sized chunks
Add both vegetables to the slow cooker and stir
Place lid on top and then cook either
on high for 4 hours
on low for 7-8 hours
(until meat is tender and cooked)
Serve with whatever takes your fancy:
you could add dumplings to the slow cooker
or make it into a pie
serve in a giant yorkshire pudding maybe?
but for me nothing is better than buttery mash and peas on the side 🙂
It must taste good because my OH complimented me on it!
(I usually just get a shrug with a “yeah, it was ok” or nothing at all! )
If you have any left over, you can freeze it or have it again the following night served differently e.g.
on a jacket potato or as a filling for a pasty.
If you would like to read more about my mummy mishaps please subscribe by email or via RSS feed 🙂
Thank you xx