Beef & Guinness Stew

🧂 Ingredients

• 1 kg stewing beef

  cut into 1inch cubes. I used wagyu chuck in this one.
• 4 carrots

  roughly chopped
• 2 celery sticks

  roughly chopped
• 2 white onions

  roughly chopped
• 2 star anise
• 3 bay leaves
• 3 cloves garlic

  crushed
• 4 sprigs thyme
• 4 slices smoked bacon

  diced
• 500 ml beef stock
• 880 ml Guinness

  2 x 440ml cans
• 4 tbls plain flour
• 2 tbls chopped parsley
• 1 dried chili
• 2 tbsp oil

Instructions

• 1 Season meat and fry in batches on medium to high heat in 1 tbls oil until golden
  brown - approx 2 to 3 minutes.
• 2 Remove meat from pot and leave on clean plate.
• 3 Fry bacon until brown and fat has rendered.
• 4 Add carrots, celery, onion, star anise, bay leaf, dried chili & garlic to pan.
  Reduce the heat to medium and cook for 5 minutes, stirring regularly to lift the
  bits stuck to the pan.
• 5 Add beef back into pan along with its juices.
• 6 Add 800ml Guinness, stir and cook for 5 mins until simmering.
• 7 Add beef stock & thyme. Cover and cook on low heat so stew is simmering for
  about 1 - 1.5 hours until beef is tender.
• 8 Mix flour with remaining Guinness to make a paste and stir into stew. Cook for
  another 20 minutes until sauce has thickened.
• 9 Serve with some mashed potatoes and sprinkle with parsley to finish.

Nutrition Info