Beef and Guinness® stew
1 day 12 hours 15 min
This dish is worth waiting for. The trick is to let the beef marinate for 24 hours before slow cooking it for 4 hours. The result is an amazingly flavourful stew and tender meat.
13 people made this
Ingredients
Serves: 8
- 2.25kg (5 lb) lean stewing or casserole beef, cubed
- 4 onions, chopped
- 4 cloves garlic, crushed
- 2 large carrots, sliced
- 2 sticks celery, chopped
- 340g (12 oz) mushrooms, sliced if large
- 2 tablespoons sugar
- 6 bay leaves
- peel of half an orange, finely grated
- 3 teaspoons chopped fresh thyme
- 4 tablespoons olive oil
- salt and pepper, to taste
- 1.2L (2 pt) Guinness®
- 2 tablespoons cornflour, mixed with little water
Method
Prep:15min ›
Cook:4hr ›
Extra time:1day8hr marinating ›
Ready in:1day12hr15min
- Place all ingredients except cornflour into a large, lidded, ovenproof casserole dish and leave to marinate in the fridge for 24 hours.
- Preheat oven to 160 C / Gas 3. Remove the chilled and marinated stew from the fridge and give a little stir.
- Bake in the preheated oven for 1 hour until bubbling.
- Reduce the heat to 150 C / Gas 2. Bake for a further 3 hours, or until meat is very tender. Allow to cool, then chill in the fridge for at least 8 hours.
- Skim off any fat, remove and discard the orange peel and bay leaves, then stir in cornflour paste.
- Reheat at 190 C / Gas 5 for 45 minutes, by now the stew should be very thick and hearty.
