Happy St. Pat’s: Beef & Guinness Stew
Super delicious dinner on St. Patrick’s Day: Jamie Oliver’s beef and guinness stew:
- 3 fresh or dried bay leaves
- 500 g quality diced stewing beef
- tall can of Guinness or stout
- 2 sticks celery
- 2 medium onions
- 2 carrots (I also added 2 beets, thinly sliced)
- olive oil
- 1 heaped tablespoon (chickpea or coconut) flour
- 400 g tinned chopped tomatoes (I used 1 Tbs of tamarind paste in lieu)
- sea salt and freshly ground black pepper
Trim the ends off your celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop. Scrub, trim and peel the beets, thinly slice.
Put a casserole pan on a medium heat. Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes. Add your meat and flour. Pour in the booze and tinned tomatoes (if using). Give it a good stir, then season with a few grinds of pepper. Bring to the boil, put the lid on and either simmer slowly for 3 hours.
In the interim, peel and slice potatoes. Parboil for 10 minutes and preheat the oven to 375F.
Remove the lid for the final half hour of simmering top with potatoes. Finish in the oven at 375F for the last half over, or so. When done, your meat should be tender and delicious (and it was!). Remember to remove the bay leaves before serving, and taste it to see if it needs salt and a bit more pepper.