Guinness Beef Stew with Parsley Mash
To cook on the stove top : Ready in 1hour 20 minutes
To cook in a crock pot : Ready in 9 ½ hours (see notes to recipe below)
4 Tbsp oil
1 kg Meat Cuisine’s blade steak, fat removed and diced or 2 x 500g Meat Cuisine’s braising steak
3 Tbsp flour
2 onions, diced
2 cloves garlic, chopped
2 Tbsp tomato paste
2 small potatoes, peeled and diced
1 carrot, peeled and cut into thick rounds
1 parsnip, peeled and cut into thick rounds
440ml can Guinness or dark beer
1 ½ cups beef stock
2 bay leaves
2 sprigs thyme
800g potatoes, peeled
1 tsp salt
¼ cup milk
¼ cup chopped parsley
1. Heat a heavy-based saucepan to high and add half the oil. Place flour into a bowl add cubed beef, season with salt and pepper and toss to coat. Sear the beef on all sides by frying it in three batches until it is well browned. Remove the beef to a plate and put aside. Add remaining oil and fry the onions and garlic on low for 5 minutes until soft.
2. Place beef back into the saucepan, add tomato paste and stir over the heat for 1 minute. Add vegetables and pour over Guinness and beef stock. Add the bay leaves and thyme, stir and season well with salt and pepper then bring to the boil. Stir again cover and turn down to a simmer and cook for 1 hour stirring occasionally.
3. After 1 hour prepare the potato mash. Cut the peeled potatoes into halves or quarters of even size and place into a sauce pan. Cover with cold water, add salt and bring to the boil. Turn down to a simmer and cook for 12-15 minutes until soft. Drain potatoes into a colander and remove all water from the sauce pan. Place the dry potatoes back into the hot sauce pan. Add butter and milk as needed to mash. Season with salt and pepper and add parsley and give final mash. Cover and place on warm stove top.
4. Add a good amount of mash to each warmed plate and serve the stew beside. Enjoy as it is for comforting winter meal. Add freshly blanched beans or winter vegetables to serve if you prefer.
*To cook in a crock pot,
From Step 1, heat a crock pot on high while preparing the ingredients. Omit the browning on the meat. Place flour into a large bowl and toss the beef cubes with salt and pepper to coat well.
2. Layer the meat with the vegetables and herbs evenly into the crock pot.
3. Put tomato paste into the base of a bowl and measure Guinness and stock into the bowl. Mix well and pour over the ingredients in the crock. Cover and turn the crock down to low or auto. (Consult your instruction book as to which speed you would like to cook at) Leave to cook for 9-9.5 hours until the meat is very tender.
4. Thicken the stew, place 3 tsp of cornflour into a small bowl and add a little cold water to make it into a smooth paste. Add a couple of teaspoons of hot liquid from the stew, then tip the mix into the stew. Stir through and allow to thicken over the heat for a few minutes.
* Cooking with beer
Try using a dark or heavier style beer to cook casseroles or stew with.
Guinness is particularly nice to cook with as it has a slightly sweet taste and is a rich and dark coloured beer. Its is notably high in Iron. If you cannot find Guinness, then try a locally made dark brew.
* Beef cuts for stew,
Blade or Chuck steak are ideal cuts to use for a slow cooking stew.
Recipe created by Tracey Sunderland © 8-06-2007
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