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Beef and Guinness Stew
A lot of people cook beef in Guinness®. My beef stew recipe uses prune juice with the
Guinness®, so that the bitterness of the Guinness® is balanced by the sweetness of
the prune juice. Using a Knorr Rich Beef Stock Pot gives the great richness of flavour you
want in a stew.
1. Pre-heat the oven to 150°C, Gas Mark 2, 302°F.
2. Heat 1tbsp of sunflower oil in a large casserole dish until hot. Add the onion and
garlic and sweat over a high heat for 10–15 minutes, stirring constantly until softened
but without browning. 3. Meanwhile, heat a large, heavy-based frying
pan. It’s always helpful to have a thick-based pan to help the meat brown. Thin pans tend
to scorch the meat instead of letting it caramelize. Add the remaining sunflower oil, heat through,
then add the beef in 2 batches to the pan, frying until browned on all sides, around
5–10 minutes. I’m doing this to render the fat out, get the beef nice and brown and
give it lots of flavour. 4. Add the browned beef to the fried onion
mixture. Pour in the Guinness® and the prune juice. Add the Knorr Rich Beef Stock Pot,
stirring until dissolved. Adding the Knorr Rich Beef Stock Pot gives a great flavour
to this dish. Bring the dish to the boil, cover and transfer to the pre-heated oven
to cook for 4 hours, stirring halfway through. 5. Meanwhile, prepare the garnish. Place the
prunes in a pan of cold water, bring to the boil, drain, refresh in cold water and drain
again. Place the bacon lardons in a pan of cold water, bring to the boil, drain, refresh
in cold water and drain again. 6. About 10 minutes before the beef has completed
its time in the oven, heat a frying pan until hot. Add the olive oil and heat through. Fry
the bacon, stirring often, until crispy. Add the prunes and heat through.
7. Remove the casserole dish from the oven. Transfer the beef into a serving dish, pouring
over the casserole juices. Garnish generously with the fried prunes and bacon lardons and
serve at once.