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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: EUROPE, Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp sunflower oil
  • 1 kg stewing beef
  • 1 brown onion
  • 6 carrots
  • 2 sweet potatoes
  • 2 Tbsp gram or corn flour
  • 500 ml stout e.g.Guinness
  • a beef stock cube
  • pinch of sugar optional
  • 3 bay leaves
  • a sprig of thyme

Method
 

  1. Cut the beef into chunks. Likewise the onions, carrots and sweet potatoes.
  2. Put the pan over a medium heat and, when the oil is hot, brown the meat all over, then remove to a bowl.
  3. Put in the vegetables and stir for a couple of minutes to soften. Add the flour and stir some more.
  4. Pour in the stout, then turn up the heat and stir in the crumbled stock cube, sugar & herbs.
  5. Cook under high pressure for 30 minutes then allow to cool by itself.
  6. Serve with mashed root vegetables of your choice.