Guinness Stew made with tender beef and our fresh squeezed extra virgin olive oil for a St. Patrick’s meal you’ll always remember!
Ingredients
- 2 tbsp olive oil
- 2.5 lb beef chuck , boneless short rib or any other slow cooking beef (no bone)
- 3/4 tsp each salt and black pepper
- 3Â garlic cloves, minced
- 2Â onions chopped (brown, white or yellow)
- 6 oz bacon diced
- 3 tbsp flour
- 14.9 oz Guinness Beer
- 4 tbsp tomato paste
- 3 cups chicken stock/broth
- 3 carrots, peeled and cut into 1/2″ thick pieces
- 2 large celery stalks cut into 1″ pieces
- 2Â bay leaves
- 3Â sprigs thyme
Instructions
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Cut the beef into 2″ chunks. Pat dry then sprinkle with salt and pepper.
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Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
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Lower heat to medium. If the pot is looking dry, add oil.
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Cook garlic and onion for 3 minutes until softening, then add bacon.
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Cook until bacon is browned, then stir through carrot and celery.
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Add flour, and stir for 1 minute to cook off the flour.
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Add Guinness, chicken broth/stock and tomato paste. Mix well, add bay leaves and thyme.
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Return beef into the pot (including any juices). Liquid level should just cover.
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Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
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Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
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Serve with creamy mashed potatoes drizzled in Olivum Late Harvest extra virgin olive oil