Guinness Braised Beef Stew
A hearty stew featuring tender chunks of beef braised in Guinness, combined with fresh vegetables and savory herbs, perfect for cozy dinners.
Ingredients
For the stew
- 2 tbsp olive oil
- 600 g braising beef, chopped into chunks (1.3 lbs)
- 2 tbsp plain (all-purpose) flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, peeled and minced
- 330 ml non-alcoholic stout or dark ale (optional)
- 360 ml beef stock (1 1/2 cups)
- 1 small courgette/zucchini, chopped into chunks
- 3 tbsp grated parmesan cheese
- to taste Freshly chopped parsley
- to serve Cooked couscous (Ainsley Harriott’s Spice Sensation recommended)
Instructions
Preparation
- Preheat your oven to 160C/325F.
- Heat the olive oil in a Dutch oven or a heavy-based pan over medium-high heat.
- In a separate bowl, toss the beef chunks with the flour, salt, and pepper until they are well-coated.
Cooking
- Once the oil is hot, add the beef to the pan and sear it for 6 to 8 minutes until browned all over.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the Guinness and beef stock, bringing it to a boil. Stir well, cover, and transfer to the oven.
- Cook for 3 hours, occasionally checking the liquid levels and adding water if it begins to dry out.
- After 3 hours, remove the pot from the oven and add the chopped red and green bell peppers and courgette.
- Cover and return to the oven for another 5 minutes to let the vegetables become crisp-tender.
Serving
- Once finished, sprinkle with grated parmesan, freshly chopped parsley, and thinly sliced red onion.
- Serve your flavorful stew over warm couscous.
Notes
For extra flavor, consider marinating the beef chunks in stout overnight. You can also add herbs like thyme or rosemary to enhance the flavor profile.