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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This warming stew is deliciously moreish. Serve with mashed potatoes. Ingredients:
* 1kg beef stewing steak |
3 tablespoons vegetable oil, divided |
2 tablespoons plain flour |
freshly ground black pepper to taste |
1 pinch cayenne pepper |
2 large onions, chopped |
1 clove garlic, crushed |
2 tablespoons tomato puree |
375ml s guinness |
3 carrots, chopped |
1 sprig fresh thyme |
1 tablespoon chopped fresh parsley to garnish |
Directions:
1. 1 Toss the beef with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper and cayenne pepper. Dredge the beef in this to coat.
2. 2 Heat the remaining oil in a deep frying pan or casserole over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato puree into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
3. 3 Pour 1/3 of the stout into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavour to the stock. Pour in the rest of the stout, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
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