Beef Guinness Stew

 

2lbs chuck steak, cubed

AP flour, for coating

3 table. oil

1 onion, diced

1 carrot, diced

2 celery stalks, sliced

4 potatoes or turnips, diced (a mix of both if you wish)

2 tea. sugar

1 tea. mustard powder

1 to 2 table. tomato paste

1 strip of orange rind

Bouquet garni (use your favorite herbs)

2 1/2 cups Guinness

2 1/2 cups beef broth

Salt/pepper, to taste

Toss the beef cubes in flour. Heat oil in a large pot over medium-high heat. Add beef to the pot and and brown the outsides. Remove the beef to another bowl. Add the onions into the pot and cook until almost clear then add in the carrots and celery. Brown vegetables 5 minutes. Toss the beef back into the pot.

Stir in sugar, mustard powder, and tomato past. Add the Guinness and broth. Stir the pot. Add the salt, pepper, orange rind and bouquet garni to the pot. Bring to a boil and lower the heat under the pot. Put a lid on the pot and simmer for 1 1/2 hours. If the liquid gets low, add in more broth or water. 

Add the potatoes/turnips to the pot and cook another 30 minutes or until the vegetables  and meat are tender. 

Source: Traditional British Cooking cookbook