Guinness Braised Beef Stew
A rich and savory stew made with tender chunks of braising beef, garlic, and vegetables, all simmered in Guinness for a comforting meal perfect for cozy evenings.
Ingredients
For the stew
- 2 tbsp olive oil For cooking
- 600 g braising beef, chopped into chunks Can use different cuts of beef
- 2 tbsp plain (all-purpose) flour For coating the beef
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, peeled and minced For aromatic depth
- 330 ml Guinness or other ale For robust flavor
- 360 ml beef stock Liquid base for stew
- 1 red bell pepper, chopped Adds sweetness
- 1 green bell pepper, chopped For refreshing bite
- 1 small courgette/zucchini, chopped For tender texture
- 3 tbsp grated parmesan cheese For savory finish
- 1/4 red onion, peeled and thinly sliced Adds a pop of flavor
- Freshly chopped parsley For garnish
- Cooked couscous (Ainsley Harriott’s Spice Sensation recommended) to serve
Instructions
Preparation
- Preheat the oven to 160C (325F).
- In a Dutch oven or heavy-based pan, heat the olive oil over medium-high heat.
- In a bowl or bag, combine the braising beef chunks with flour, salt, and pepper, ensuring each piece is well-coated.
- Transfer the beef to the pan and brown on all sides for about 6 to 8 minutes.
- Add the minced garlic to the pan and cook for about a minute until fragrant.
Cooking
- Pour in the Guinness and beef stock, bringing the mixture to a boil.
- Cover the pan with a lid and transfer it to the preheated oven. Let it cook for three hours, checking every hour and adding a splash of water if it looks dry.
- After three hours, add in the chopped red and green bell peppers along with the courgette.
- Return the lid and cook for another five minutes until the vegetables are warm but still crunchy.
- Sprinkle the dish with parmesan, parsley, and thinly sliced red onion.
- Serve immediately over warm couscous.
Notes
For a thicker stew, allow it to reduce on the stovetop for a few minutes after cooking. Can be made a day ahead for deeper flavors. Experiment with spices for added complexity.