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Guinness Beef Stew
posted by Angel 03-15-99 6:16 AM
Guinness Beef Stew
2 lb. rump steak
2 1/2 tablespoons dripping, divided
2 large brown onions - chopped
2 cloves garlic - crushed
1/4 cup all-purpose flour
1 cup beef stock
1 cup Guinness
2 large carrots - sliced
2 bay leaves
1 fresh sprig thyme
black pepper - freshly ground
1/2 cup prunes - halved and pitted, optional
chopped parsley - for ganish
Remove any fat from the meat and cut into 1" cubes.
Heat 1 tablespoon dripping in a pan and cook onions until pale golden. Add garlic, cook 1 minute longer. Remove from pan and drain on absorbent paper.
Heat the remaining dripping in a larger pan, add meat and cook quickly to brown on all sides. Reduce heat, stir in flour until all meat is coated.
Blend through stock to form a thick, smooth sauce. Add Guinness and stir until the mixture comes to simmering point. Add onions and garlic, carrots, herbs and pepper, stir until combined.
Simmer gently for 1 1/2 hours, stirring occasionally to prevent catching.
Cook uncovered so that the sauce can reduce and thicken.
Serve garnished with the chopped parsley.
If using prunes, add to pan in the final 30 minutes of cooking. The addition of prunes to this dish adds sweetness and balances the distinctive bitterness of the Guinness.
