My steak was roughly chopped already, if yours isn’t then chop it into chunks. Peel and chop your vegetable into chunks which are roughly the same size as your chunks of meat. Trim most the bacons fat off and dice it. In a bowl mix the stewing steak with a tsp of salt & a tsp of pepper once well coated add the flour and coat all the stewing steak chunks. Put your dish on the hob and add a glug of vegetable oil, fry the steak on a medium heat, don’t worry if it catches the pan a bit just keep it moving and don’t let it burn. Once it starts to brown after a minute or two add your bacon, shallots and carrots. Once the carrots are sweating, add the garlic, thyme, rosemary and celery. Fry for a few more minutes then deglaze the pan with the can of Guinness, make sure you’ve left it out the fridge for an hour or two so it’s not cold. Use your stock cube to make some beef stock in a jug and use it to top up your casserole dish until the liquid just about covers all your ingredients. Add your bay leaves, tomato purée and Worcestershire sauce. Pre-heat your oven to 150 Celsius, bring your stew to a low boil on the hob then turn the hob off and put it in the oven with the lid really slightly ajar so that some steam can escape. Cook it for 3 hours in the oven, take it out and give it a stir every hour.
Mix the ingredients for the dumplings in a bowl and add water gradually until you get a firm dry dough, divide it into 8 balls. When there is 30 minutes left for the stew, take it out the oven and arrange the dumplings spaced out in the pan. Make sure each dumpling is slightly submerged in the gravy. Put the dish back in the oven and cook until the time is up. Take it out, pick out the bay, thyme & rosemary and finish with chopped parsley. I served it with some Mashed Potato and Tender-stem Broccoli.
DialaDuck
What’s in it???
planet_pulse
Oh my days. Perfection
BeIIic
🤤🤤🤤🤤🤤
synthetic-version
Man I HATE stew! But that looks like no Stew I’ve ever had it looks amazing I think I can smell the picture!
Tetrahex_uk
I’d eat that, 8/10 looks banging
Odd_Friendship_9582
I was trying to explain to someone the other day that I wanted to eat something rich in flavour and filling and this is what I think my body was wanting
Global_Acanthaceae25
Beef and Guinness is my favourite stew. Looks lovely
16 Comments
https://www.allrecipes.com/recipe/234534/beef-and-guinness-stew/
That looks incredible.
[deleted]
Splendid!
Drop the recipe pls
And a top score for including dumplings – healthy or not they are compulsory, it’s not a stew without them.
Nice I do this and it comes out fab every time
For this stew
500g Stewing Steak;
3-4 rashers of unsmoked bacon;
3-4 carrots roughly chopped;
4-5 shallots quartered;
2 sticks of celery roughly chopped;
2 cloves of garlic peeled (crushed with knife but not minced);
2-3 bay leaves;
1 sprig of fresh Thyme;
1 sprig of fresh Rosemary;
1-2 tablespoons of plain flour;
1 beef stock cube;
1 tbsp tomato purée;
1 can of Guinness;
1 tsp Worcestershire sauce;
Handful of chopped Parsley
For the dumplings
70g Dried Suet;
150g self raising flour;
Handful of chopped parsley
My steak was roughly chopped already, if yours isn’t then chop it into chunks. Peel and chop your vegetable into chunks which are roughly the same size as your chunks of meat. Trim most the bacons fat off and dice it. In a bowl mix the stewing steak with a tsp of salt & a tsp of pepper once well coated add the flour and coat all the stewing steak chunks. Put your dish on the hob and add a glug of vegetable oil, fry the steak on a medium heat, don’t worry if it catches the pan a bit just keep it moving and don’t let it burn. Once it starts to brown after a minute or two add your bacon, shallots and carrots. Once the carrots are sweating, add the garlic, thyme, rosemary and celery. Fry for a few more minutes then deglaze the pan with the can of Guinness, make sure you’ve left it out the fridge for an hour or two so it’s not cold. Use your stock cube to make some beef stock in a jug and use it to top up your casserole dish until the liquid just about covers all your ingredients. Add your bay leaves, tomato purée and Worcestershire sauce. Pre-heat your oven to 150 Celsius, bring your stew to a low boil on the hob then turn the hob off and put it in the oven with the lid really slightly ajar so that some steam can escape. Cook it for 3 hours in the oven, take it out and give it a stir every hour.
Mix the ingredients for the dumplings in a bowl and add water gradually until you get a firm dry dough, divide it into 8 balls. When there is 30 minutes left for the stew, take it out the oven and arrange the dumplings spaced out in the pan. Make sure each dumpling is slightly submerged in the gravy. Put the dish back in the oven and cook until the time is up. Take it out, pick out the bay, thyme & rosemary and finish with chopped parsley. I served it with some Mashed Potato and Tender-stem Broccoli.
What’s in it???
Oh my days. Perfection
🤤🤤🤤🤤🤤
Man I HATE stew! But that looks like no Stew I’ve ever had it looks amazing I think I can smell the picture!
I’d eat that, 8/10 looks banging
I was trying to explain to someone the other day that I wanted to eat something rich in flavour and filling and this is what I think my body was wanting
Beef and Guinness is my favourite stew. Looks lovely
You dirty dog that looks wonderful