Beef Braised in Guinness Recipe
Beef Braised in Guinness Recipe with Stewing Steak, Guinness, Flour, Onions, Carrots, Bayleaves, Sugar, Thyme and Vinegar
INGREDIENTS
2 1/2 lb (1.3kg) Boned Stewing Steak
1 oz (25g) Flour
2 Large Onions
1 lb (450g) Carrots
Salt & Pepper
2 tablespoons Lard or Oil
3 Bayleaves
1/2 pint (275ml) Guinness
2 teaspoons Brown Sugar
2 -3 sprigs Thyme
1 teaspoon Cider Vinegar
METHOD
Trim the steak of all fat and gristle and cut into pieces. Roll in seasoned flour so that the pieces are lightly coated. Peel and slice the onions. Peel the carrots and cut them into thin rounds.
Heat the lard or oil in a casserole and first brown the bay-leaves in it to flavour the oil. Remove them and fry the meat, a few at a time, so that it is very well browned on all sides. Transfer the pieces to a dish as they become browned.
When the meat is a fine colour, brown the onions in the same fat. Then add the carrots and let them cook gently, turning them over with a wooden spoon, to coat them slightly with the fat. Stir in the remaining flour. Return the meat to the pan, pour on the guinness, let it bubble up, season with salt, pepper and brown sugar and a sprig or two of thyme. Bring to a slow simmer on top of the cooker and transfer to a low oven (325f / 160c / mark 3 ) for 2 hours.
Add the cider vinegar 30 minutes before the end of the cooking time. Serve very hot with dumplings.
Based on the Beef Braised in Guinness Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).