BEEF & GUINNESS STEW
The benefit of skirt steak is that it's leaner than many other cuts of beef, plus it's high in the mineral zinc, which we need to keep our hair, skin and nails nice and healthy - triple win!
Provided by Jamie Oliver
Categories Healthy dinner ideas Super Food Family Classics Beef Stew Steak Kale
Time 2h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- In a large pan, cover the pearl barley with plenty of cold water and leave to soak.
- Put a large casserole pan on a medium-high heat with 1 tablespoon of oil and the whole pickled onions. Peel and quarter the regular onion, then pull the quarters apart into petals and add to the pan.
- Stir regularly while you wash and trim the carrots and celery and slice both ½cm thick at an angle. Stir them into the pan, then strip in the thyme leaves.
- Cook and stir for 10 minutes, while you peel the swede and chop it into 3cm chunks, and finely chop the dried porcini. Stir both into the pan, then slice the beef 3cm thick and add that, too.
- After a couple of minutes, pour in the stock and Guinness. Bring up to a simmer, cover with a scrunched sheet of wet greaseproof paper, and cook in the oven for 1 hour.
- Remove the paper, then cook the stew for another hour, or until the meat is tender.
- Drain the pearl barley and re-cover with boiling water, then cook according to the packet instructions.
- Pick through your greens, discarding any tough stalks, and steam in a colander or sieve above the pearl barley for the last 10 minutes.
- Reserving a little cooking water, drain the pearl barley and return it to the pan, grate over the cheese, add the English mustard and a splash of the reserved water, and mix together.
- Taste the stew and season to perfection, then serve up with the mustard pearl barley and the freshly steamed greens on the side.
Nutrition Facts : Calories 576 calories, Fat 9.9 g fat, SaturatedFat 2.3 g saturated fat, Protein 39.8 g protein, Carbohydrate 82.3 g carbohydrate, Sugar 16.3 g sugar, Sodium 1.5 g salt, Fiber 6.1 g fibre
JAMIE OLIVER - BEEF AND GUINNESS STEW WITH DUMPLINGS
There really is nothing like a rich, meaty stew with fluffy dumplings to bring you comfort on a cold winter's day. The cooking time is long, but is absolutely worth it!!
Provided by Chesska
Categories Meat
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 350°F.
- In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go.
- Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven.
- Let the stew bubble away in the oven for two hours. Mean while, make the dumplings.
- In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment.
- Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks.
- When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.
JAMIE OLIVER - BEEF AND GUINNESS STEW
I've posted a version of this same recipe but with dumplings. I wanted to add the stew alone so that the nutrition info would be calculated without the dumplings in case anyone needed that. :)
Provided by Chesska
Categories Meat
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350°F.
- In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go.
- Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven.
- Let the stew bubble away in the oven for two hours.
Nutrition Facts : Calories 898.4, Fat 10.9, SaturatedFat 4.7, Cholesterol 145.2, Sodium 1072.9, Carbohydrate 54.5, Fiber 1.6, Sugar 2.8, Protein 59.8
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