You are here:

Not entirely traditional guinness stew

From The People's Cookbook
Dominic Cauldwell gives an oriental influence to this traditional beef stew

Not entirely traditional guinness stew

Method

1. Preheat the oven to 150C/gas 2 (if you want to cook the stew in the oven - it can also be done on the hob).

2. Season the flour generously with salt and pepper and toss the meat in the seasoned flour.

3. Heat half the oil or butter in a flame-proof heavy-based casserole dish over a fairly high heat and then brown the beef in batches. Remove and set aside.

4. Reduce the heat, add more butter or oil to the casserole dish if necessary and gently cook the onion, garlic and ginger for 10 minutes until softened. Add the carrots and cook for another 2 minutes.

5. Pour in the Guinness and stock. Return the beef to the casserole and add the soy sauce. Cover and simmer gently on the hob or cook in the oven for at least 2 hours or until the meat is meltingly tender.

6. Heat the remaining oil or butter in a frying pan and cook the mushrooms until golden. Add to the casserole. Taste and add more soy sauce if needed.

7. Serve with finely chopped parsley, mashed potato, and green vegetables.

Comments add a comment

Be the first to add a comment...

Serves: 6

Prep: 25 min
Cook: 2 hrs 30 min

Ingredients
3 tbsp plain flour
1.5kg braising steak, cut into 5cm cubes
3-4 tbsp vegetable oil, or butter
2 Onions, chopped
6 garlic cloves, chopped
1 cm piece Ginger, thinly sliced
4 Carrots, chopped
1 can Guinness
500ml beef stock, or can luxury beef consommé
3 tbsp dark Soy sauce
150g chestnut mushrooms, halved
bunch flat-leaf parsley, finely chopped