Beef and Guinness stew
This is a heartwarming dish, perfect during the autumn and winter months. It’s based on a Jamie Oliver recipe and I often cook it in the slow cooker. I love to come home after a long walk in the countryside, and be greeted with the wonderful aromas of the food.
If using the slow cooker, add enough Guinness to just cover the meat and veg rather than the whole amount.
Now, time to curl up in front of the fire with a bowl of this deliciousness x
Beef and Guinness Stew
- 2 sticks of celery, trimmed and chopped
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- 2 tbsp olive oil
- 3 dried bay leaves
- 500g diced stewing beef
- 1 heaped tbsp plain flour
- 400g tin of chopped tomatoes
- 500ml Guinness
- 1 large sweet potato, peeled and chopped into bite sized chunks
- sea salt and freshly ground black pepper
Preheat oven to 170°C/Fan 150°C/Gas 3. Put a casserole on a medium heat, add the oil then fry the celery, onions, carrot and bay leaves in the pan for around 10 minutes.
Add the beef and flour and continue to cook for a further couple of minutes. Add the tomatoes, Guinness and sweet potatoes. Stir well together, season and bring to the boil. (Transfer to a slow cooker, if using, and cook on low for 8-10 hours). Put the lid on the casserole dish, transfer to the oven and cook for 3 hours, removing the lid for the final half hour of cooking.
Before serving remove the bay leaves and adjust seasoning. I like to serve this with a green vegetable.