& Guinness Stew
6 to 8 servings
pounds cubed lean stewing beef
2 tablespoons of cooking oil
2 carrots sliced
2 celery ribs sliced
2 leeks sliced
2 large onions coarsely chopped
2 sprigs of fresh thyme
3 garlic cloves chopped very thin
2 bay leaves
2 cups of beef stock
1 cup chopped tomatoes, fresh or canned
1 can of Guinness
Salt and freshly milled pepper to taste.
the meat of any fat or gristle, cut into cubes of 2 inches (5cm)
and toss them in a bowl with 1-tablespoon oil. Season the beef
with salt, freshly ground pepper.
the remaining oil in a wide frying pan over a high heat. Brown
the meat on all sides.
beef is finished, put aside, put vegetables, garlic, bay leaves
and thyme. Sweat until onions are clear and beginning to turn
Add the Guinness and cook to reduce by 60%.
in the beef stock, beef and tomatoes and bring to a simmer.
Cover with the lid of the casserole and simmer very gently until
the meat is tender - 2 to 3 hours. The stew may be cooked on top
of the stove or in a low oven at 300 degrees F.
to required taste.
hot with mashed potatoes.