Guinness Stew

Guinness Stew
Everything started because my very Aussie Hubby wanted to have more Aussie-like dinners.    I found a Jamie Oliver Guinness Pie recipe (Beef Pie! An Aussie Statement!) and changed it quite a bit with a few special touches and a secret ingredient: green pepper.

The Green Pepper Idea came after eating the best meat pie ever I tried in Australia that is served in a restaurant in the road to Gold Cost:  Yatala Pies (These guys really deserve your visit, try the beef pepper pie!).   I got no idea what they put on my favorite Pepper Pie but I thought it was green pepper!

So, this stew was not originally made to be a stew, it was supposed to be the filling of a Beef Pie but I liked the result so much that now it is my favorite Stew Recipe.

Serve it with white rice, creamy polenta(my favorite!) or mashed potatoes and a nice Irish Bread loaf.  And... of course... it matches perfectly with a nice Pint of more Guinness.

Enjoy it!!

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Guinness Stew
Serves: Cost:$$ | Difficulty:  Medium | Time: 2.5h
Author: Rachel Elich

Ingredients
  • 1Kg stewing beef diced in 2cm cubes
  • 2 heaped tablespoons flour
  • 2 red onion, peeled and very thinly chopped
  • 2 medium carrot, peeled very thinly chopped
  • 2 sticks celery, very thinly chopped
  • 3 cloves of garlic very thinly chopped
  • Cheese Cloth bag with: sage, rosemary, thyme, bay and a few black pepper seeds(about 2 Bay Leaves, 1 small sprig of rosemary,  2-3 sprigs of thyme, 6-5 Sage Leaves and 5 grains of black pepper)
  • 1 can (440ml) Guinness
  • 1/2 l Beef Stock, low sodium or homemade
  • Zests of one lemon
  • A handful of chopped parsley
  • 1 heaped tablespoon of fresh green peppercorns
  • sea salt & freshly ground black pepper, to taste
  • Olive Oil to brown the meat and sauté de vegetables

Instructions
  1. Pre-heat the oven to 180C.
  2. In a large ovenproof casserole type pan, brown the meat in batches and reserve.
  3. Add the onions and fry it in medium heat for about 10min. Stir in the garlic, the carrot and the celery, sauté for about 5 min.
  4. Return the beef to the casserole, stir in the flour, mixing really well. Add the Guinness and scrape the bottom of the casserole to deglaze Add the Beef Stock, the green peppercorns and the herb bag. Bring it to boil.
  5. Place a lid on top and then cook in the preheated oven until the meat is tender - it should take around 2 hours but all depends on the cut of meat you choose.
  6. When cooked you should have a thick sauce with the meat, if not, just put the casserole on the stove top, medium heat until it is thick to your liking. Remove the cheesecloth with the herbs. Add Salt and Pepper to your taste and finish stirring in a generous spoon of butter until it is melted, lemon zest and parsley.

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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