Beef in Guinness recipe HT
brewed in the 1700's, Guinness is an Irish black beer or stout which is
made from water, malt, barley, hops, and brewers yeast. It's taste is
partly achieved by some of the barley being steamed, rolled and
roasted which also gives Guinness its dark-colour. Both characteristics
lend this beer very well to slow cooking beef. Serve this warming stew
with plenty of creamy mashed potatoes plus a green vegetable of your choice -
green cabbage is wonderful.
Alcohol Herbs Beer Stew Main Course Dairy Free
1.2kg/2˝lb Shin of Beef or other stewing
or braising Steak
2 Large Onions, sliced
6 Carrots, sliced
2 tbsp Seasoned Flour
A little beef dripping or oil
240ml/8fl.oz. Beef Stock
2 Bay Leaves
2 sprigs Fresh Thyme
1 tbsp Freshly chopped Parsley
Cut the beef into chunks and toss in the flour to coat on all sides.
Melt the dripping or oil in a large saucepan until very hot, add the beef and
on all sides. Remove from the pan with a slotted spoon and set aside.
Heat the fat again until hot then add the onions and fry gently until soft and transparent.
Return the beef to the pan together with the carrots, bay leaves, thyme, stock
and Guinness. Mix well, bring to the boil then reduce the heat, cover and
simmer for 1˝ - 2 hours, stirring from time to time.
serve - transfer to a warmed serving dish, sprinkle with chopped parsley and serve
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