Meats Recipes -   Beef and Guinness Stew Recipe

  
 

Meats Recipes -  Beef and Guinness Stew Recipe

Ingredients

Serve 4

  • 50 g/2 oz plain flour

  • 1 kg/2 lb topside of beef, cut into

  • 2.5cm/1 inch cubes

  • 2 tablespoons oil

  • 1 large onion, sliced

  • 1 large carrot, thickly sliced

  • 300 ml/1/2 pint Guinness

  • 750 ml/1 1/4 pints water

  • 1 bay leaf

  • 125 g/4 oz pitted prunes, soaked in water

  • salt and pepper

  • 2 tablespoons finely chopped parsley, to garnish

  • baked potatoes, to serve

Method:

  1. Season the flour with salt and pepper and toss the meat in the flour. Heat the oil in a large saucepan or casserole.

  2. Add the beef cubes and fry until browned all over. Add the onion and cook for a few minutes, then stir in any remaining flour. Add the carrot, Guinness and water, stirring well to combine.

  3. Bring to the boil, add the bay leaf, cover and simmer gently for 1 1/2-2 hours until the meat is tender.

  4. Alternatively cook in a preheated oven, 160°C (325°F), Gas Mark 3, for the same length of time. Half an hour before the end of the cooking time, add the prunes.

  5. Remove the bay leaf, taste and adjust the seasoning if necessary, sprinkle with the parsley and serve with baked potatoes.