RCI-SP.004.0048.001
British Beef in Guinness
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Serves 4 to 6.
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultyintermediate
Ingredients
- 3 tbsp
- (900 g) beef stew meat cut into 1-inch (3 cm) pieces2 lbs
- 1 unit
- onion1 unitthinly sliced
- ribs celery2 unitthinly sliced
- carrot1 unitthinly sliced
- (500 ml) Guinness stout or other dark beer2 cups
- (15 ml) tomato paste1 tbsp
- (10 ml) sugar2 tsp
- (5 ml) English mustard powder1 tsp
- a 1x3-inch (3x8 cm) piece of orange peel1 unit
- 1 unit
Method
1
Cut the beef into large chunks and season generously with salt and freshly ground pepper, then dredge each piece thoroughly in flour, shaking off any excess.
10 minutes
2
Heat a generous pour of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear the floured beef chunks in batches until deeply browned on all sides. Remove the browned beef and set aside.
15 minutes
3
Reduce the heat to medium and add the chopped onion, sliced carrots, and diced celery to the same pot, scraping up any browned bits from the bottom. Cook the vegetables until softened and lightly golden.
8 minutes
4
Return the seared beef to the pot and pour in the Guinness stout, ensuring the liquid comes at least halfway up the meat and vegetables. Stir to combine and bring the mixture to a gentle boil.
5 minutes
5
Reduce the heat to low, cover the pot with a tight-fitting lid, and allow the stew to simmer slowly, stirring occasionally, until the beef is fork-tender and the gravy has thickened to a rich, velvety consistency.
120 minutes
6
Taste the stew and adjust seasoning with additional salt and freshly ground pepper as needed before serving hot.
2 minutes