Ready, Steady … Beef and Guinness Stew

Fancy some comfort stew this Sunday? Try out Heidi Selwood’s latest recipe …

If you enjoy delicious casseroles then you’ll love this recipe for a classic stew with an Irish twist. Instead of having a roast dinner this Sunday, why not try an alternative that still has the classic British vibe? P.S. the parsnip mash is to die for!

Ingredients:

Stew:

• 3 fresh or dried bay leaves
• 500g beef chuck, diced
• 500 ml ale, Guinness or stout
• 1 beel stock cube, crumbled
• 2 sticks celery, sliced
• 2 medium onions, diced
• 4 carrots, peeled and sliced
• 1 tbsp tomato puree
• 2 tbsp plain flour
• 400 g tinned chopped tomatoes
• Olive oil
• Sprinkle of thyme
• Salt and pepper
• Pinch of sugar

Parnsip Mash:

• 800g potatoes, peeled and chopped
• 4 parsnips, peeling an shopped
• 30g butter
• 200ml semi-skimmed milk
• Salt and pepper

Method:

1. Heat oven to 160C/140C fan/gas 3.
2. In a large lidded casserole dish, heat the oil and fry the meat until browned and then set aside.
3. Add the onion and fry for 5 minutes, then sprinkle with the flour and stir.
4. Return the meat and any remaining juices to the pot and add the Guinness and scatter in the stock cube.
5. Season with the bay leaves, thyme, salt, pepper and sugar and then bring the pot to a low simmer.
6. Cover with the lid and place in the oven for 1 hour.
7. Remove from the oven, stir in the carrots and celery and then return to the oven for another hour until the meat is tender.
8. Meanwhile, boil the potatoes and parsnips in salted water for 15 minutes.
9. Once cooked, drain them and mash with the butter, milk and seasoning.
10. Once the stew is cooked, serve it with the mash and enjoy!
11. Snap a cheeky picture and tag us on Instagram @BoarLifestyle