Recipe and photo from here
For those of you on the ball, you may have thought that I made an error in the title of this post as I have reversed the words Friday and Food so instead of French Food Friday you get French Friday Food.
There is a reason as this weeks recipe is not French but it is a recipe that I served for lunch on Sunday and everyone (all were French) loved it......I took a huge risk as Guinness is relatively unknown in country France but it went down a treat.
Note I did cheat a little and added a bit of sugar to take away the tartness of the beer.
Guinness and Beef Stew
Preparation and cooking timesPrep 20 mins
Cook 2 hrs - 3 hrs
- 2 large onions , diced
- a few sprigs thyme
- 2 tspn sugar (optional)
- 1 clove garlic , crushed
- olive oil
- 1kg braising steak , cut into chunks
- 6 tbsp plain flour , well seasoned
- 500ml Guinness
- beef stock fresh, cube or concentrate made up to 250ml
- parsley chopped, to serve
- Cook the onions, thyme and garlic with a little olive oil in a large casserole until the onion is softened and translucent. I added the sugar after I had cooked the onions and then cooked for a minute but you could simply stire in teh sugar to the gravy mixture in the next step and it would have the same affect.
- Dust the braising steak in the seasoned flour and brown in a hot pan with a little oil.
- When the beef has a good, even colour, add it to the pan with the onions and pour in the Guinness. Top up with the stock to just cover the beef.
- Cover and simmer over a very low heat or transfer to a 150C/fan 130C/gas 3 oven for 3-4 hours until the beef is meltingly tender (check after 3 hours). Season to taste and add some chopped parsley. I served with with celeriac and potato mash.
..bon appetit à tous, Leeann x