Beef and Guinness Stew Recipe
Preparation time: about 35 minutes (excludes simmering time)
For accuracy, we use digital scales to weigh ingredients. We have included volume measurements in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon).
50ml (2 1/2 tablespoons) olive oil
1kg beef chuck, cut into bite size pieces
400g (2 large) onions, peeled and finely chopped
125g (1 medium) celery stick, finely diced
20g (3 large) garlic cloves, peeled and crushed
200g (1 large) carrot, peeled and finely diced
300g mushrooms, roughly chopped
48g (2 tablespoons) tomato paste
25g (2 tablespoons) plain flour
375ml (1 1/2 cups) Guinness
250ml (1 cup) beef stock
20ml (1 tablespoon) worcestershire sauce
2 bay leaves
1/8 teaspoon ground pepper
Salt, to taste
Heat one tablespoon of the oil in a large, heavy-based saucepan or stockpot over high heat. Add half the beef and cook, turning the meat occasionally, until browned on all sides (about 10 minutes). Transfer browned beef to a bowl. You may need to reduce the heat if the pan becomes too hot. Add three teaspoons of oil to pan and brown remaining beef. Transfer second batch of beef to the bowl with the first batch.
Remove lid and adjust temperature to maintain a simmer. Simmer for another 30 minutes or so, until the sauce has reduced to desired consistency.
Remove bay leaves. Season to taste with salt, and serve or store. Store in a covered container in the refrigerator or freezer. © www.exclusivelyfood.com.au