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Beef & Guinness Stew
Serves 6 to 8 servings


Ingredients:

2 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.

Method:

Trim 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.

Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides.

When beef is finished, put aside, put vegetables, garlic, bay leaves and thyme. Sweat until onions are clear and beginning to turn brown.
Add the Guinness and cook to reduce by 60%.

Put 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.

Season to required taste.

Serve hot with mashed potatoes.


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