Curtis Stone’s beef and Guinness stew
Full of rich flavour, Curtis’ take on the classic beef and Guinness stew is definitely one to add to the list.
Note: + 10 mins cooling time
- 900g Coles Australian No Added Hormones Beef Chuck Steak or Gravy Beef, cut into 3cm pieces
- 1/4 cup (60ml) olive oil
- 6 garlic cloves, crushed
- 4 cups (1L) salt-reduced beef stock
- 1 cup (250ml) Guinness or extra salt-reduced beef stock
- 1 cup (250ml) red wine
- 2 tbs tomato paste
- 1 tbs raw sugar
- 1 tbs thyme leaves
- 1 tbs Coles Worcestershire Sauce
- 2 dried bay leaves
- 40g butter
- 1 brown onion, chopped
- 3 carrots, peeled, cut into 1.5cm pieces
- 1kg washed potatoes, peeled, cut into 1.5cm pieces
Season the beef with salt and pepper. Heat the oil in a large saucepan over medium-high heat. Cook the beef, in batches, turning occasionally, for 4 mins or until brown all over. Transfer to a plate. Return the beef to pan with garlic and cook for 30 secs or until aromatic. Stir in the stock, Guinness or extra stock, wine, tomato paste, sugar, thyme, Worcestershire sauce, bay leaves and 2 cups (500ml) water. Bring to a simmer. Reduce heat to low. Cover and cook, stirring occasionally, for 1 hour.
Meanwhile, melt butter in a medium frying pan over medium-low heat. Add the onion and carrot and cook, stirring, for 15 mins or until the onion is golden.
Add the potato and onion mixture to the beef mixture. Stir to combine. Bring to a simmer and cook, uncovered, for 40 mins or until the vegetables and beef are tender.
Gently tilt the saucepan and use a spoon to skim off any excess fat from the surface. Season stew with salt and pepper. Set aside for 10 mins before serving.
Serve with shredded green cabbage, flat-leaf parsley sprigs and sourdough slices