Plat
Beef & Guinness Stew
2 h 30Pour 6Nutri-Score C€€
C
2 h 30
2 h 30Beef & Guinness Stew
ce qu’il vous faut
Ingrédients
stewing beef steak pieces (cut into chunks)Viandes675 g
white onion (large, chopped)Fruits et légumes1 morceau
leeks (sliced)Fruits et légumes2 morceaux
carrots (peeled and sliced)Fruits et légumes4 morceaux- chestnut mushrooms (quartered)Fruits et légumes300 g
butter (for softening the vegetables)Produits laitiers30 g
plain flour (heaped tablespoons)Épicerie30 g- beef stock (rich, hot)Épicerie500 ml
Guinness (one pint can)Boissons568 ml- tomato puréeÉpicerie30 g
saltÉpices5 g
pepper (ground)Épices2 g
onion granulesÉpices2 g- garlic granulesÉpices2 g
dried thymeÉpices1 g- Worcestershire sauceÉpicerie15 ml
- bay leavesÉpices2 morceaux
water (as needed to cover)Autres400 ml
fresh parsley (chopped, to garnish)Fruits et légumes10 g
par portion
Nutrition
288kcal
- Glucides
- 16 g
- Protéines
- 24 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Poêle
Cocotte
Four
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Brown the beef
- Heat a little oil in a pan and brown the beef pieces to seal in the flavour.
- Remove the beef and set aside, keeping the juices.
- Étape 2
Soften the vegetables
- In the same pan, add the onion, leek and butter and let them soften.
- Add the mushrooms and cook for a few minutes.
- Étape 3
Add flour and liquids
- Sprinkle in the flour and mix it through.
- Pour in the beef stock, tomato purée, salt, pepper, onion granules, garlic granules and thyme.
- Add the Guinness and the carrots.
- Étape 4
Return the beef and cover with liquid
- Return the beef and all its juices to the pan.
- Top up with water until all ingredients are evenly covered.
- Étape 5
Add aromatics and cook
- Add the bay leaves and a splash of Worcestershire sauce, then cover.
- Cook in the oven at 170 °C fan, or on the hob on low, for 2 hours, stirring regularly.
- Étape 6
Finish and serve
- Remove all the bay leaves.
- Scatter over the fresh parsley and serve.
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