A59521 DDAI SteeringWheel23 - Flipbook - Page 29
STEERING Wheel
Winter Beef Stew
Ingredients:
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1 kg stewing beef cut into bite size chunks
Extra virgin olive oil
1 teaspoons salt and 1 teaspoon black pepper
4 garlic cloves, minced
4 cups beef stock
1 cup Guinness
½ cup full bodied red wine
2 tablespoons tomato paste
1 tablespoon dried or fresh thyme and
2 bay leaves
2 tablespoons butter
2 tablespoons chopped fresh parsley (to serve)
1 tablespoon Worcestershire sauce
A good squeeze of brown sauce (secret
ingredient!)
1 large onion, chopped
4 carrots, 2 parsnips and 2 stems of celery cut into
bite size chunks
Method:
Season the beef chunks with salt and pepper. Heat
the olive oil in a large thick-bottomed pot over
medium-high heat.
Cook the beef in
batches (do not put
too much beef in the
pan, or the meat will
steam and not brown)
and cook until well
browned on all sides.
Set the beef aside.
In the same pot add
a bit more olive oil
and the butter, then add the garlic and
onion and fry for a few minutes. Next add the onions,
carrots, parsnips and celery.
Add the beef chunks back into the same pot. Add the
beef stock, water, Guinness, red wine, tomato paste,
thyme, Worcestershire sauce, bay leaves and the
secret ingredient! Stir to combine.
Season with salt and pepper.
Simmer until vegetables and beef are tender, about
1h 30 mins, stirring occasionally.
Discard the bay leaves. Add parsley and serve with
some mash, ENJOY!
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