Beef and Guinness Stew
The cold winds of March make you need a warm and satisfying meal to keep you going – so with the spirit of St Patrick in the air, this Beef and Guinness Stew is just the fella! Here I’m using a pressure cooker because not only is it quicker and more efficient but it’s also (in my opinion) more deeply flavoursome. If you prefer (or don’t have a pressure cooker) you can cook it in a casserole in the oven for about 2 ½ hours.
Ingredients
Method
- Cut the beef into chunks. Likewise the onions, carrots and sweet potatoes.
- Put the pan over a medium heat and, when the oil is hot, brown the meat all over, then remove to a bowl.
- Put in the vegetables and stir for a couple of minutes to soften. Add the flour and stir some more.
- Pour in the stout, then turn up the heat and stir in the crumbled stock cube, sugar & herbs.
- Cook under high pressure for 30 minutes then allow to cool by itself.
- Serve with mashed root vegetables of your choice.