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Meats Recipes -
Beef and Guinness Stew Recipe
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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:
-
Season the flour with salt and pepper and toss the meat
in the flour. Heat the oil in a large saucepan
or
casserole.
-
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.
-
Bring to the boil, add the bay
leaf, cover and
simmer gently for 1
1/2-2
hours until the meat is tender.
-
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.
-
Remove the bay leaf, taste and adjust the
seasoning if necessary, sprinkle with the
parsley and serve with baked potatoes.
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