Hueys Beef In Guinness Food

BEEF IN GUINNESS

Steps:

• Season flour with salt and pepper in shallow bowl or pan.
• Coat beef pieces with flour mixture.
• Heat oil in saucepan and fry meat and onions until lightly browned (about 4 or 5 minutes).
• Add carrots to pan.
• Pour in Guinness, and season to taste.
• Bring to boil, then cover and simmer 1 hour 30 minutes or until meat is tender and gravy is thick and rich.

TRADITIONAL BEEF IN GUINNESS STEW

Steps:

• Cut the beef into chunks and dice the onions and carrots.
• Toss the beef in the flour and fry quickly in hot fat.
• Remove the beef and fry the onions until transparent.
• Return the beef and add the carrots and the liquids. (Now is a good time to drink the extra Guinness and cider) :).
• Bring just to the boil. Reduce the heat and bring to a very gentle simmer.
• Cover closely, and cook for 1.5 to 2 hours.
• Check that the dish does not dry out. Add more water if necessary.
• Garnish with a little chopped parsley.

BEEF & STOUT STEW WITH CARROTS

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
• Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.