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Beef in Beer or Guinness Recipe
A delicious stew, particularly if you manage to find beef 'skirt' as your stewing cut. Very slow cooking should produce meat that melt in your mouth. (It's an ideal dish for a Slow Cooker - although if finishing with dumplings, these are better cooked on top of the stove or in a conventional oven).
Horseradish dumplings (q.v.) go very well with this dish, and need to be added for the final 20 minutes of cooking.
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For 6 main courses:
2.1kilos/2 lbs 3oz Stewed Beef - cut into cube-sized bites
2 tablespoon of Flour - seasoned with salt & pepper & 2 teaspoons (10ml) Mustard Powder
3 tablespoons (45ml) Vegetable Oil
2 medium or 1 big Onion, peeled & chopped
2 medium cloves of Garlic, peeled & chopped
3 teaspoons (15ml) Sugar
2 tablespoons (30ml) Tomato Purée
2 strips of Orange Zest
2 Bay Leaves
½ teaspoon (2ml) Dried Thyme
600ml/generous pint of Bitter-style Beer or Guinness
2 rounded teaspoons (10ml) Cornflour (optional)
Equipment: a wide frying pan; an oven-proof casserole (big enough to hold all the ingredients)
1. Dredge the meat through the mixed seasoned flour, and shake off any excess.
2. Heat 2 tablespoons of the vegetable oil in a wide frying pan, over a medium heat.
3. Heat the oven to 150ºC/300ºF/Gas 2.
4. When it's hot, fry the meat in batches until it's brown on all sides - adding a little more oil if necessary and increasing the heat to maintain a sizzle.
5. Put the beef into an ovenproof casserole as its browned.
6. When you have browned all the beef, add the remaining oil to the pan, and fry the onions over a medium heat until golden brown. Add these to the beef, followed by the the chopped garlic, sugar, mustard, tomato purée, orange zest, bay leaf, thyme & Guinness.
7. Top up with a little water if the meat isn't completely covered.
8. Cover the casserole and cook in the oven for 3 hours (4-5 hours if using a Slow Cooker).
9. If you would like a less runny sauce, dissolve the cornflour in a little cold water and cook for a further 10-15 minutes.