Beef stew with stout
Beef stew with stout

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, beef stew with stout. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Beef stew with stout is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Beef stew with stout is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook beef stew with stout using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Beef stew with stout:
  1. Take 750 g beef stew meet, cut into 3cm cubes
  2. Take 1 brown onion, sliced
  3. Take 2 celery, chopped
  4. Get 2 carrots, peeled and chopped coarsely
  5. Prepare 3 potato, peeled and cut into 3cm cubes
  6. Make ready 1 teaspoon paprika
  7. Make ready 2 bay leaf
  8. Take 2 star anise
  9. Prepare 2 tablespoon tomato puree
  10. Prepare 400 g can crushed tomatoes
  11. Prepare 2 tablespoon Worchestershire sauce
  12. Make ready 2 cup beef broth, or 2 beef cube
  13. Prepare 1 clove garlic minced
  14. Make ready 1/4 cup cornflour
  15. Get parsley, chopped
  16. Make ready salt and pepper
  17. Prepare splash stout

Add the beef, and brown on all sides. Return the beef to the pan, pour in the beef stock and add the thyme. Add the bay leaves, carrots, stock and Guinness and stir. Season to taste and stir the mustard into the stew.

Instructions to make Beef stew with stout:
  1. Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots and garlic and fry for 2 mins, stir in the purée and Worcestershire sauce, add 300ml boiling water (if using stock cube), stir and tip everything into a slow cooker.
  2. Crumble over the stock cubes or add the beef broth and stir, then season with pepper (don’t add salt yet as the stock may be salty).
  3. Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Add the remaining ingredients (potato, star anise, bay leaf, paprika, stout, tomato puree, crushed tomato) to the slowcooker and cook on low for 8-10 hrs, or on high for 4-6 hrs.
  4. If you want to thicken the gravy, mix the corn our with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste.

Add the bay leaves, carrots, stock and Guinness and stir. Season to taste and stir the mustard into the stew. Place the beef, potatoes, carrots, onions and thyme into a slow cooker; pour in the stout. Season with salt, then remove thyme. Fry until browned on all sides.

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