Beef In Guinness

Recipe for: BEEF IN BEER/ GUINNESS 

Ingredients: 

• 1 – 1½ kg shin of beef, cubed (or use chuck or stewing beef)
• 2 medium onions, roughly chopped
• 2 tblsp sunflower oil and/ or butter
• 50g seasoned flour
• 500-700ml good strong dark ale or Guinness (NEVER use lager)
• Sprigs of thyme, rosemary, parsley, chives, tied together in muslin to form a bouquet garni
• 1 tblsp tomato puree (optional)
• Salt & pepper
• 2 bay leaves

Method: 

1. heat the oven to 140C/ fan 120C
2. toss the cubed meat in the seasoned flour, shaking off any excess
3. in a large flame-proof casserole put the oil and/ or butter, then brown the meat all over in batches – do not over-crowd the pan, or it will steam rather than fry.  Set the beef aside.
4. add more butter and/ or oil to the pan, then fry the onions until lightly browned – about ten minutes
5. add any leftover flour from coating the meat, stirring around frequently
6. add the beer or Guinness to the pan , stirring to incorporate all the leftover scrapings from frying the meat.  The onions & flour should thicken the liquid slightly.
7. add the tomato puree, if using, and the bouquet garni, bay leaves & salt & pepper
8. return the meat to the casserole & stir to incorporate, then bring back to a low simmer
9. cover tightly & transfer to the oven, to cook for 2-3 hours
10. check occasionally to make sure it’s not drying out or cooking too quickly
11. when it’s ready, fish out the bouquet garni & discard

What else you need to know: 

1. serve with mashed potatoes or (herb) dumplings (see separate recipe) to mop up all the juices
2. dumplings need to go into the casserole about 40 minutes before you want to eat
3. variations include adding carrot and/ or celery with the onions to bulk out the dish, but I think it’s fine as it is