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Prep 5 mins
Cook 1 hr
This is from SFI July 2006. A hearty winter stew that hubby vertially inhales when I make it, I usually add some diced potatoes & serve with crusty bread to mop up the juices, is also easily adapted to make in the crockpot.
- 2 tablespoons plain flour
- 800 g chuck steaks, trimmed, cut into 3cm pieces
- 1⁄4 cup olive oil
- 2 sticks celery, chopped
- 1 brown onion, chopped
- 1 carrot, peeled, chopped
- 200 g swiss brown mushrooms, chopped
- 2 tablespoons tomato paste
- 1 cup guinness beer
- 2 cups beef stock
- 2 bay leaves
- 1⁄2 cup flat leaf parsley, finely chopped
- mashed potatoes, to serve
- Place flour and salt and pepper in a snap-lock bag. Add steak and shake to coat. Heat 2 tablespoons oil in a saucepan over medium heat. Cook steak, in batches, for 3 minutes or until browned. Transfer to a plate.
- Heat remaining oil in saucepan over medium heat. Add celery, onion, carrot and mushrooms. Cook, stirring, for 5 minutes or until tender. Add tomato paste. Cook, stirring, for 2 minutes.
- Gradually stir in Guinness. Add stock and bay leaves. Bring to the boil. Reduce heat to medium-low. Return steak and any juices to pan. Cover and simmer for 1 hour.
- Remove lid. Simmer, uncovered, for 30 minutes or until steak is tender. Remove bay leaves. Stir in parsley. Season with salt and pepper. Spoon mashed potato into shallow bowls. Spoon over stew and serve.