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Beef and Guiness Stew
Serves 4
2 tablespoons plain flour
800g chuck steak,trimmed,cut into 3cm pieces
1/4 cup olive oil
2 sticks celery,chopped
1 brown onion, chopped
1 carrot, peeled, chopped
200g swiss brown mushrooms, chopped
2 tablespoons tomato paste
1 cup Guinness beer
2 cups beef stock
2 bay leaves
1 Place flour and salt and pepper in a snap-lock bag. Add steak and shake to coat. Heat 2 tablespoons oil in a saucepan over medium heat. Cook steak., in batches, for 3 minutes or until browned. Transfer to a plate.
2 Heat remaining oil in saucepan over medium heat. Add celery, onion, carrot and mushrooms. Cook, stirring, for 5 minutes or until tender. Add tomato paste. Cook, stirring, for 2 minutes.
3 Gradually stir in Guinness. Add stock and bay leaves. Bring to the boil. Reduce heat to medium-low. Return steak and any juices to pan. Cover and simmer for 1 hour.
4 Remove lid. Simmer, uncovered for 30 minutes or until steak is tender. Remove bay leaves. Season with salt and pepper. Allow to cool then freeze.
We serve tis with cook in the bag Basmati rice or mashed potato if you prefer
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