Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, beef stew with stout. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Beef and Irish Stout Stew Beef and Irish Stout Stew. Return the beef to the pan, pour in the stock and add the thyme. Season to taste and stir in half the chopped parsley.
Beef stew with stout is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Beef stew with stout is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have beef stew with stout using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Beef stew with stout:
- Get 750 g beef stew meet, cut into 3cm cubes
- Prepare 1 brown onion, sliced
- Prepare 2 celery, chopped
- Prepare 2 carrots, peeled and chopped coarsely
- Take 3 potato, peeled and cut into 3cm cubes
- Get 1 teaspoon paprika
- Make ready 2 bay leaf
- Make ready 2 star anise
- Make ready 2 tablespoon tomato puree
- Prepare 400 g can crushed tomatoes
- Take 2 tablespoon Worchestershire sauce
- Prepare 2 cup beef broth, or 2 beef cube
- Prepare 1 clove garlic minced
- Take 1/4 cup cornflour
- Take parsley, chopped
- Prepare salt and pepper
- Take splash stout
This beef and Guinness stew is super easy to make with some bacon, stewing beef, Guinness Stout, and vegetables. It's the perfect stew to make on a cold day. Or make it for your St. Guinness Stout adds bold flavor to this hearty beef stew.
Steps to make Beef stew with stout:
- Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots and garlic and fry for 2 mins, stir in the purée and Worcestershire sauce, add 300ml boiling water (if using stock cube), stir and tip everything into a slow cooker.
- Crumble over the stock cubes or add the beef broth and stir, then season with pepper (don’t add salt yet as the stock may be salty).
- Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Add the remaining ingredients (potato, star anise, bay leaf, paprika, stout, tomato puree, crushed tomato) to the slowcooker and cook on low for 8-10 hrs, or on high for 4-6 hrs.
- If you want to thicken the gravy, mix the corn our with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste.
Use round or lean chuck in this recipe. I have made a very similar stew, so a couple of hints. First, the alcohol will evaporate with the cooking process. Secondly, instead of using a stout, a draught has a more pleasing taste. In a separate bowl, mix the flour with the salt and pepper.
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