Beef and Guinness stew

• porsi: 4

Bahan-bahan

1 tbsp plain flour

Salt and black pepper

1 kg stewing beef

2 tbsp olive oil

25g butter

1 onion, chopped

1 carrot, peeled and chopped

1 celery stalk, chopped

2 garlic cloves, crushed

2 tbsp tomato purée

250ml Guinness

250ml beef stock

1 tbsp Worcestershire sauce

1 bay leaf

2 tbsp fresh thyme leaves

Petunjuk

1 Preheat the oven to 150°C/130°C fan/gas mark 2.

2 Place the flour in a sealable bag and add some salt and pepper. Add the beef and toss to coat.

3 Heat half of the olive oil in a large ovenproof casserole dish over a medium-high heat.

4 Working in batches to avoid crowding the pan, shake off any excess flour from the pieces of beef and brown on all sides. Transfer to a plate.

5 Heat the remaining olive oil and the butter in the same pan over a medium heat. Cook the onion, carrot and celery for 8-10 minutes, stirring occasionally. Add the garlic and tomato purée and cook for one minute.

6 Turn the heat to high and add a splash of Guinness. Allow to bubble for two minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.

7 Return the beef to the casserole dish and add the remaining Guinness along with the stock, Worcestershire sauce, bay leaf and thyme. Season with some salt and black pepper

8 Cover the casserole tightly with tin foil and then add the lid. Place in the oven for three hours until the beef is very tender.