Beef and Guinness Stew
- 1kg stewing beef, diced 2-3 cm cubes
- 3 tblsp oil
- 2 tblsp flour
- 2 onions, diced
- 2 cloves garlic, crushed
- 2 tblsp tomato paste, dissolved in 4 tblsp hot water
- 1 ½ cups Guinness (stout beer)
- 2 carrots, peeled, large diced
- salt and pepper
- sprig or two of thyme
In a bowl rub the beef with 1 tblsp of the oil.
Season the flour with plenty of salt and pepper. Toss the meat into the flour and coat each piece.
Heat the remaining oil in a wide frying pan on high heat.
Brown the meat on all sides, add the onions, garlic and tomato paste and cover and cook for about 5 minutes.
Transfer the contents into a casserole, pour ½ cup of Guinness into the frying pan, and bring to the boil and stir, to de-glaze the pan.
Pour onto the meat with the remaining Guinness, add the carrots and thyme, stir and adjust seasoning.
Cover with the casserole lid and place in pre heated oven 200°C. Cook for 2 ½ hours, or until meat is very tender.
Serve with creamy mash.
Don Higgins’ wine suggestion
- Delas Cotes Du Rhone 2005
- Ringbolt Margaret River Cabernet 2004
- Trapiche Malbec Oak Cask 2005
- Saddleback Pinot Noir 2007