Guinness Beef Stew

It snowed again! Last week. The snowfall was actually the worst that I've seen in the UK. Apparently for parts of England, it's the heaviest snow for 18 years! London transport went into total chaos. Trains, tubes and buses were disrupted, many schools were forced to close, and as a commuter, I got to was forced to skip work.


I've been wanting to make this dish for awhile and this is the best time to give this dish a try. I left it simmering for about 3 hours and served it with couscous tossed with some chopped parsley. The dish was very rich and flavourful with a distinct taste from the Guinness. It's very heartwarming and comforting - a great stew for this snowy weather.

Ingredients:

• 900g Beef - cut into cubes
• 1 large Onion - diced
• 1 Leek - sliced
• 1 Carrot - sliced
• 1 Celery Stalk - sliced
• 1/2 bulb garlic - peeled and crushed
• 500ml Guinness
• 1 tbs Plain Flour
• 1 tbs Concentrate Tomato Paste
• 2 tbs Worcestershire Sauce
• 2 Dried Bay Leaves
• 250g Closed Cup Mushrooms - halved
• Salt
• Freshly Ground Black Pepper
  

Directions:

• Brown beef on all sides. Do this in small batches if necessary. Remove beef and place aside for later use.
• Leave about 1 tbs of oil in pot, add onions, saute until soft.
• Add leeks, carrot and celery, saute until soft.
• Add garlic, fry until fragrant.
• Mix in flour, stir until well combined.
• Pour in 1 cup of Guinness. Slowly scrapping off flour that is stuck on the pot.
• Add 1 cup of Guinness and beef in the pot.
• Add the rest of the Guinness, tomato paste, Worcestershire sauce and bay leaves.
• Bring to boil then simmer until meat is tender and sauce is thickened (about 45 mins to 1 hr).
• Add in mushrooms, continue cooking until mushrooms are cooked.
• Add salt and pepper to taste.

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