Huey's Beef in Guinness
photo by Jessica K
- Ready In:
- 1hr 55mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 29.58 ml vegetable oil
- 1 kg stewing beef, well-trimmed and cut into 1 . 5-cm cubes
- salt, to taste
- fresh ground black pepper, to taste
- 3 medium onions, sliced
- 4 garlic cloves, finely chopped
- 250 g mushrooms, sliced
- 2 slice bacon, rind and fat removed, diced
- 14.79 ml brown sugar
- 29.58 ml tomato paste
- 236.59 ml beef stock
- 333 ml bottle Guinness stout
- fresh ground black pepper, to taste
directions
- Preheat the oven to 190ºC.
- Heat 1 tablespoon of oil in a large, heavy-based, non-stick pan and brown the beef on all sides. You may need to do this in 2 or 3 batches. Add more oil if needed. Remove, set aside and season to taste.
- Add a little more oil to the pan and sauté the onions, garlic, mushrooms and bacon, until the onions, garlic and mushrooms are softening.
- Place the beef, onion, garlic, mushrooms and bacon in a large ovenproof pot, add the sugar, tomato paste, beef stock and Guinness and mix well so that all the ingredients are well-combined.
- Season to taste, and cover the pot tightly with foil and the lid, and cook for 11/4 to 11/2 hours or until the beef is tender.
- Serve with Irish cook Kevin Dundon’s Colcannon recipe #123663 and plenty of crusty bread.
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Reviews
-
I upped the recipe to 1.5k of beef but only using 375ml of guniness. Meat very tender and overall flavourell but we would prefer a thicker gravy so would look at before putting everything back into the pot making a roux of flour and what is left in the pot and then adding the liquids in full whisking and then adding meat ect. Really good to sop up with bread and mashed potatoe and very flavourseme. Thanks you bluemoon downunder made for Please Make My Recipe.
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