This is a really hearty and comforting dish. Serve with creamy mashed potatoes or
fresh crusty bread.
Serves 2-3
Ingredients
- 1-2 tablespoons of vegetable or sunflower oil
- 400g diced stewing beef
- 1 onion, roughly chopped
- 4 carrots, cut into 2cm rounds
- 2 tablespoons of flour
- 440ml can of Guinness
- 1 beef stock pot
- 2 tablespoons tomato purée
- 2 bay leaves
- Spring of thyme or rosemary
Equipment: Cast iron casserole pot. I used a shallow 30cm casserole.
Method
Preheat the oven to 160°C/140°C fan/gas mark 3.
In the shallow casserole, heat some of the oil over a medium heat. Brown the meat in batches, then set aside. Deglaze the pan with a cup of water and keep the water to add back in later.
Add the remaining oil and place the chopped onion and carrots into the pan. Fry for 5-10 minutes and then return the meat to the pan. Sprinkle over the flour and stir in. Pour back in the deglazing liquid and add the Guinness. Stir in the tomato purée, stock pot and herbs. Season with salt and pepper.
Bring to a boil, then cover with the lid and transfer to the oven to cook for about two hours or until the meat is tender.
Food by Miriam 