Beef and Stout Stew
Over a year ago
1,769 views
Ingredients
- 1 tbsp vegetable oil
- 500g braising steak (in large chunks)
- 1 onion (chopped)
- 5 carrots (in large chunks)
- 1 tbsp plain flour
- 250ml can Guinness
- ½ beef stock cube
- pinch sugar
- 2 bay leaves
- sprig fresh thyme
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Method
-
1
1) Heat the oven to 160C. Heat the oil in a large casserole dish. Brown the meat in batches and set aside.
2) Add the onion and carrots to the dish and brown. Scatter over the flour and stir.
3) Tip in the meat and juices and stir. Pour over the Guinness and crumble in the stock cube.
4) Season and add the sugar. Add the herbs and simmer.
5) Cover with a lid and place in the oven for about 2 1/2 hours until the meat is tender. Leave to settle before serving.
Comments (0)