Main
Beef & Guinness Stew
2 h 30 minServes 6Nutri-Score C€€
C
2 h 30 min
2 h 30 minBeef & Guinness Stew
what you need
Ingredients
stewing beef steak pieces (cut into chunks)Meat675 g
white onion (large, chopped)Produce1 piece
leeks (sliced)Produce2 pieces
carrots (peeled and sliced)Produce4 pieces- chestnut mushrooms (quartered)Produce300 g
butter (for softening the vegetables)Dairy30 g
plain flour (heaped tablespoons)Pantry30 g- beef stock (rich, hot)Pantry500 ml
Guinness (one pint can)Beverages568 ml- tomato puréePantry30 g
saltSpices5 g
pepper (ground)Spices2 g
onion granulesSpices2 g- garlic granulesSpices2 g
dried thymeSpices1 g- Worcestershire saucePantry15 ml
- bay leavesSpices2 pieces
water (as needed to cover)Other400 ml
fresh parsley (chopped, to garnish)Produce10 g
per serving
Nutrition
288kcal
- Carbs
- 16 g
- Proteins
- 24 g
- Fat
- 14 g
what you’ll use
Tools
Frying pan
Dutch oven
Oven
Stovetop
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Finish and serve
- Remove all the bay leaves.
- Scatter over the fresh parsley and serve.