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Beef & Guinness Stew

Beef & Guinness Stew

  • 2 tbsp olive oil.
  • 1.25 kg beef stew cubes.
  • 3/4 tsp each salt and black pepper.
  • 3 garlic cloves , minced.
  • 2 yellow/white onions , chopped.
  • 180g bacon diced.
  • 3 tbsp flour (all purpose/plain).
  • 440ml Guinness Beer
  • 4 tbsp tomato paste.
  • 3 cups (750 ml) chicken or beef stock.
  • 3 carrots, peeled and cut into thick pieces.
  • 2 large celery stalks, cut into 2cm pieces.
  • 2 bay leaves.
  • 3 sprigs of thyme.
Recipe Instructions:
  • Pat Savanna beef cubes dry then sprinkle with salt and pepper.
  • Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
  • Lower heat to medium. If the pot is looking dry, add oil.
  • Cook garlic and onion for 3 minutes until softening, then add bacon.
  • Cook until bacon is browned, then stir through carrot and celery.
  • Add flour, and stir for 1 minute to cook off the flour.
  • Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
  • Return beef into the pot (including any juices). Liquid level should just cover.
  • Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
  • Adjust salt and pepper to taste. Remove bay leaves and thyme.

Serve with creamy mashed potatoes!!

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