This has to be one of my favourite stews. It is simple and delicious. This will be the last stew recipe on FADHoppers until next winter because apparently it is meant to be Spring now (not sure it feels that way)
Some bloggers have the knack of writing posts everyday with thoughts and what has happened to them. With not many adventures happening in my life, I am struggling to write posts once a week. I’m not struggling with recipe posts! With so much food in the world and recipes I haven’t tried and so many flavour combinations I haven’t tried, recipes are easy to make, eat, enjoy and post. It is the bit before the recipes that is hard – The bit that tries to draw in readers, or does it? Maybe it is the recipes that draw in the readers, the likers and the followers. Who knows! Part of me hopes it is the recipes! Something about food blogs is great – the ability of sharing recipes with the rest of the world and its free! I admit, I need to start cooking more recipes from other blogs. My plan for April is to pick a food blog, cook it, taste it, enjoy it and get more immersed in food blogs, rather than just cook books and BBC food! If anyone has a recommendation of what food blog to cook from, say! Anyway I have nothing to write for this post to do with my life so here is this delicious recipe!
Serves – 2
Prep Time: 30 minutes + Marinade Overnight
Cooking Time: 2 hours, 30 minutes.
Pack of stewing steak, diced
1 pint of guiness
500 ml beef stock
3 bay leaves
Few sprigs of thyme
¼ swede, diced
2 carrots, diced
1 onion, diced
1 garlic clove, crushed
2 tbsp tomato puree
2 tbsp olive oil
Pour the guiness over the steak, in a bowl.
Add the bay leaves and thyme to the bowl
Leave to marinade overnight.
Heat the olive oil in a big pot.
Preheat the oven to 180 Deg C.
Remove the steak for the guiness marinade, but reserve the guiness
Brown the steak.
Add the carrots, swede and onion to the pot.
Sweat for 15 minutes, with a lid on.
Add the garlic and tomato puree.
Sweat for 5 minutes.
Add the guiness to the pot.
Bring to the boil and reduce by a 1/3.
Add the chicken stock and bring to a boil.
Transfer to a casserole dish
Pop the dish into the oven and cook for a 1 hour 30 minutes, with the lid on.
Take the lid off and cook for another 30 minutes.