Beef Guinness and Mushroom Stew
Keys: Meats
Yield: 6
Ingredients:
900 gm shin of beef trimmed
Seasoned flour
55 gm butter
2 tbl sunflower oil
2 x onions roughly chopped
llOg button mushrooms
720 ml Guinness Murphys or other stout
2 tbl tomato puree
1/2 tbl sugar
1 x bay leaf
2 sprg thyme
2 sprg parsley
1 sprg rosemary
225 gm shiitake mushrooms thickly sliced
1 x salt and pepper
Method:
Preheat the oven to 170C/325F/gas mark 3`.
Cut the beef into 4 cm cubes.
Toss in seasoned flour.
Heat a third of the butter and half the oil in a frying pan and brown
the meat briskly in batches adding more oil if needed.
Transfer to a casserole.
Add a little more butter and oil to the pan.
Fry the onions until lightly browned.
Scoop into the casserole.
Fry button mushrooms and add to the casserole.
Pour the Guinness into the pan and bring up to the boil scraping in the
brown residues from frying.
Stir in the tomato paste and sugar; pour over casserole.
Tie the herbs with string to make a bouquet garni and add to the
casserole along with salt and pepper.
Cover and cook in the oven for 2 1/23 hours until the meat is tender.
Check occasionally; if it seems dry add a little hot water.
Saute the shiitake mushrooms in the remaining butter.
Stir into the casserole and return to the oven for 5 minutes.
Discard the bouquet garni adjust the seasoning and serve.
Sophies notes:
If you cant get shiitake mushrooms replace them with large meaty
flatcaps.
Serves 6
~Angelique~
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