Huey's Beef in Guinness Recipe #135500
A recipe from Australian chef Iain Hewitson's book 'Tales and Recipes from a Traveling Cook', which I've adapted and posted for the Zaar World Tour 2005. Huey has published several books and his popular TV cooking show appears twice daily. Of this recipe, Huey says "Try this with different styles of beer - each will impart a different flavour. And, remember, stews and braises are even better when reheated the following day".
2 hours | 10 min prep
SERVES 6
- 2 tablespoons 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 slices bacon, rind and fat removed, diced
- 1 tablespoon brown sugar
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1 (333 ml) bottle Guinness stout
- fresh ground black pepper, to taste
- 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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5 stars