What better way to keep the cold at bay than with the hearty and robust flavours of this winter staple combining the richness of Guinness with the tenderness of slow-cooked beef
With autumn upon us we have well and truly entered stew season, with the rich, comforting, warming meal being one of the cornerstones of winter cooking.
What better way to keep the cold at bay than with the hearty and robust flavours of this winter staple, beef and Guinness stew.
This is more than just a meal, it’s a hug in a bowl, with a beautiful balance of flavours and textures, carefully crafted by Gordon Ramsey himself. The richness of Guinness combines in this dish with the tenderness of slow-cooked beef to elevate this simple warming dish into a proper gourmet creation.
To start, preheat the oven to 300°F (150°C). Then heat two tbsp olive oil on medium-high in a large, oven-safe pot. Add in two pounds of beef chuck, cut into one-inch cubes and sear for about two to three minutes per side until all sides are browned. Then remove the meat and set it aside.
In the same pot, sauté one large chopped onion and three cloves of minced garlic for about five minutes until soft. Add in one tbsp tomato paste and cook for one or two minutes more.
Then pour in one bottle of Guinness, two cups of beef broth, two sprigs of fresh thyme, two sprigs fresh rosemary and a day leaf before bringing everything to the boil.
Then re-add the beef along with three carrots and two parsnips all peeled and cut into one-inch pieces and a pound of small potatoes cut into quarters. Cover the pot and put it into the oven for two to two-and-a-half hours or until the beef is tender and the veggies cooked through.
Serve with mashed potatoes or crusty bread and add a little garnish of parsley on top for the ultimate warming winter meal.
