Classics with a Twist: Beef, Mushroom & Guinness Stew

Classics with a Twist: Beef, Mushroom & Guinness Stew, Lay The Table

The twist in this classic stew is the addition of green chillies (de-seeded). They add a wonderful background heat to the gravy, which is silky, rich, deep and delicious. Ive got my good friend Rob to thank (again) for this dish. He seems to have a knack of just chucking stuff in the slow cooker and it coming out a masterpiece. 

Serves 2-4

1 large onion , finely chopped
1 tsp dried thyme
3 garlic cloves , chopped
Olive oil
500 kg stewing steak , cut into chunks
4 tbsp plain flour , well seasoned with salt and pepper
500ml Guinness
200 ml beef stock, fresh, cube or concentrate

Classics with a Twist: Beef, Mushroom & Guinness Stew, Lay The Table
1. Cook the onions, chillies, thyme and garlic with a little olive oil in a large frying pan until the onion and chillies are softened and translucent. Dust the braising steak in the seasoned flour and brown in a hot pan with a little oil.

Classics with a Twist: Beef, Mushroom & Guinness Stew, Lay The Table
2. When the beef has a good, even colour, transfer it to a slow cooker along with the onions, garlic and chillies. Pour in the Guinness. Top up with the stock to just cover the beef.

Classics with a Twist: Beef, Mushroom & Guinness Stew, Lay The Table
3. Cook on LOW for 4-5 hours, until the meat is meltingly tender.

Classics with a Twist: Beef, Mushroom & Guinness Stew, Lay The Table

4. Transfer to a saucepan and bring to a simmer on the hob to reduce and thicken the sauce. Add a little cornflour mixed into a paste with water if it is too thin.

5. Serve with buttery mashed potatoes mixed together with shredded fried savoy cabbage.

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