Beef and Guinness

As the cold winter nights get longer, we all return to our old favourite stew recipes to warm us up when we get home from a long day at work. That’s very poetic for me and I was supposed to cook this yesterday but got a bit tipsy on Saturday and forgot to marinade the meat. Ah well. This is the ‘Leon’ cookbook version of this recipe.

1 kg diced braising steak
2 cans Guinness
A few sprigs of thyme, tied together
2 bay leaves
3 tblsp butter
1 tblsp sunflower oil
2 medium carrots, sliced
1 large Spanish onion, cut into large dice
1/2 a swede, cut into 2.5 cm cubes
1 clove garlic, chopped
1 1/2 tblsp tomato purée
4 tblsp flour
600 ml beef stock, half strength
Salt and pepper

Marinate the beef in the Guinness, thyme and bay leaves for 24 hours.

Drain the Guinness from the meat and set aside, then heat up your large casserole dish. Preheat oven to 180C, 350F, gas 4.
Season the meat and brown in two batches in the butter and oil until you get a good colour on the steak. Put it all back together, add the carrots, onions and swede and sweat for 15 minutes with the lid on.
Stir in the garlic and tomato purée and cook gently for 5 minutes.
Sprinkle over the flour and stir well.
Pour over the Guinness marinade and as it reduces by 1/4, scrape the bottom of the pan.
Cover the ingredients with the light beef stock, then add 500 ml water and gently bring to a simmer.
Put in the oven and cook for 2 hours, keeping the lid on for the first 1 1/2. After that, take the lid off and keep cooking until the meat is falling apart. If the sauce looks a bit watery, give it a blast on the hob.
Drink the extra 2 cans of Guinness (they came in a four pack, it would be rude not to) while waiting, check the seasoning and serve with rice, potatoes, bread or whatever takes your fancy.



Optional kitchen porn:
Le Creuset large casserole

Published in: on December 5, 2011 at 10:42 pm  Comments (2)  
Tags: ,

The URI to TrackBack this entry is:

RSS feed for comments on this post.

2 CommentsLeave a comment

  1. Love this as a themed blog site.

    I used to write for UKTV’s food channel, so know the territory.

    Tuck into my blog if you want:

    • Thanks James. Appreciate the comment and the compliment. You get a free blag of your blog. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: