BEEF AND GUINNESS STEW

• 분량: 6

재료

900g stewing beef, cubed

3 tbsp oil

2 tbsp plain flour

Salt and black pepper

2 large onions, chopped

1 garlic clove, crushed

2 tbsp tomato purée, dissolved in 4 tbsp water

250g carrots, cut into chunks

Pinch of cinnamon

Pinch of ground nutmeg

Sprig of fresh thyme

300ml Guinness

3 tbsp fresh parsley, chopped

To serve:

Boiled or mashed potatoes

방향

1 Preheat the oven to 160°C/140'C fan/gas mark 3. Toss the beef cubes in a bowl with one tablespoon of the oil. In a separate bowl, mix together the flour, salt and black peppen Toss the meat in the flour mixture.

2 Heat the remaining oil in a large frying pan over a high heat. Brown the meat on all sides (in batches, if required).

3 Stir in the onions, garlic and tomato purée mixture. Cook for 4-5 minutes, then remove from the pan and add to a Pyrex Classic 2.5L Casserole.

4 Add the carrots, cinnamon, nutmeg and thyme to the frying pan. Cook for two minutes until the carrots are browned.

5 Pour in some of the Guinness. Bring to the boil and use a wooden spoon to stir up all the bits stuck to the bottom of the pan. Scrape all of the contents from the pan into the casserole dish.

6 Pour the remaining Guinness into the casserole. Add the meat and any juices that have collected on the plate. Stir together and season with salt and pepper.

7 Cover the casserole with the lid and cook in the oven for 2-3 hours until the meat is tender. Remove the thyme, sprinkle with chopped parsley and serve straight from the casserole with boiled or mashed potatoes.