Crimson meat And Guinness Stew Recipe

recipe image


  • 2 prounds lean stewing beef
  • 3 tablespoons vegetable oil
  • 2 tablespoons all-reason flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cayenne
  • 2 onions, chopped
  • 1 clove garlic, chopped
  • 2 tablespoons tomato paste, dissolved in 4 tablespoons water
  • 1 1/4 bottles Guinness
  • 3/4 cup carrots, minimize into chunks
  • 1 sprig thyme
  • parsley, chopped finely to garnish


  1. Orderly the meat of any plump or gristle, minimize into 2-lunge cubes and toss them in a bowl with 1 tablespoon oil.
  2. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in this combination.
  3. Heat the remainder oil or dripping in a huge skillet on excessive heat. Brown the meat on every aspect. Add the onions, crushed garlic and tomato paste to the pan, duvet, and cook dinner gently for roughly 5 minutes.
  4. Transfer the contents of the pan to a casserole, and pour one of the most essential Guinness into the skillet. Bring to a boil and recede to dissolve the caramelized meat juices on the pan.
  5. Pour onto the meat in the casserole with the remainder Guinness; add the carrots and the thyme. Traipse, kind, and add a limited bit of more salt if wanted.
  6. Duvet with the lid of the casserole and simmer very gently unless the meat is gentle— 2-3 hours. The stew is also cooked on top of the stove or in a low oven at 300ºF.
  7. Taste and unbiased the seasoning. Scatter with many of chopped parsley and again with champ, colcannon or hideous boiled potatoes.

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