Heart Of The House

Beef, Mushroom & Guinness Stew

Beef, Mushroom & Guinness Stew

(inspired by a recipe for Beef, Mushroom & Guinness Pie in Gourmet Traveller)

Serves 2

60 gm Butter
1 onion, peeled and sliced
2 cloves garlic – finely chopped
500 gms stewing beef, cut into cubes
100 gm mushrooms, quartered
2 tbsp arrowroot flour
250 ml beef stock
200 ml Guinness
1 tbsp homemade mushroom ketchup (or Worcestershire sauce)
1 tbsp tomato puree
1 bay leaf
parsley, finely chopped

  1. Melt half the butter in a large saucepan, add the onion and garlic, cook for 5 minutes
  2. Add the mushrooms and cook for a further 5 minutes. Remove from pan  and set aside.
  3. Toss the steak in seasoned flour.
  4. Melt the rest of the butter in the saucepan and sauté the steak for about 5-7 minutes or until browned.
  5. Return the onions and mushrooms to the pan with the meat. Season with sea salt and freshly ground black pepper.
  6. Add beef stock, Guinness and mushroom ketchup (or Worcestershire sauce), tomato puree, bay leaf and bring to the boil.
  7. Cover and then simmer gently, stirring occasionally,  2 hours or until the meat is tender.
  8. Serve with boiled potatoes tossed with chopped parsley and butter.
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