| Prep: 20 mins | Cook: 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 20g | 8g | 40g |
| sugars | fibre | protein | salt |
| 6g | 7g | 38g | 1.2g |
Why I Love British Steak and Guinness Stew
Finding Comfort in British Cuisine: Steak and Guinness Stew
Growing up in sunny California, I was always enveloped by a diverse range of cuisines, but my heart invariably found solace in the robust flavours of traditional British food. The Steak and Guinness Stew is one such heart-warming dish that I was inspired to recreate in my kitchen. I borrowed wisdom from one of my food idols, Jamie Oliver, who’s known for his rustic and wholesome British recipes. And, oh how I love the tender chunks of beef stewed in the rich, malty undertones of Guinness!
Celebrating the Melting Pot of Cultures in My Kitchen
While I deeply cherish my Gujarati roots and the flavors they inspire in my cooking, I must admit, this Steak and Guinness Stew doesn’t harbour any Indian-American fusion twists. Occasionally, it’s delightful to relish a recipe in its original glory, and this stew offers just that – an unadulterated dive into the heart of British cuisine. Moreover, my husband, Faisal absolutely adores this recipe, as do our two sons. This dish has genuinely bridged gaps, bringing together my love for various cuisines in harmony, right at our family dinner table.
Pairing Ideas and Customisations
You’ll find that this Steak and Guinness Stew pairs superbly with some Yorkshire pudding, or a hunk of crusty bread for soaking up the savoury broth. If you’re game for a little fusion adventure, you can serve it with basmati rice or naan. The stew is pretty hearty on its own, but it will accompany roast vegetables beautifully as well.
What I savor about cooking is the freedom of adaptation it allows. Feel free to replace the beef with lamb for a nuanced change in flavour. A splash of red wine can add a delectable depth to the stew as well. And while I embrace the recipe in its traditional form, a sprinkle of garam masala in the stew could instil a lovely hint of my Gujarati heritage into it.
So go on and explore the delectable realm of British cuisine with the Steak and Guinness Stew! It’s sure to warm your heart and feed your soul.
What You’ll Need
- 2 pounds of stewing steak, cubed
- 2 tablespoons of vegetable oil
- 2 large onions, finely chopped
- 2 cloves of garlic, minced
- 4 large carrots, sliced into thick rounds
- 4 large potatoes, cubed
- 1 can (14.9 ounces) of Guinness
- 4 cups of beef broth
- 2 tablespoons of tomato paste
- 2 tablespoons of Worcestershire sauce
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- 2 tablespoons of cornflour mixed with 2 tablespoons of water
- Fresh parsley to serve (optional)
Method
Step One
Heat the vegetable oil in a large pot over high heat. Add the steak cubes to the pot and brown them on all sides. Once each piece of steak is browned, remove it from the pot and set it aside.
Step Two
Lower the heat to medium and add the chopped onions and minced garlic to the pot. Sauté these until the onions become translucent.
Step Three
Return the browned steak to the pot, then add the sliced carrots, cubed potatoes, Guinness, beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and salt and pepper. Stir everything together until it’s well combined.
Step Four
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours, until the steak is tender.
Step Five
Mix the cornflour with the water until it forms a smooth paste. Stir this into the stew to thicken it. Continue cooking the stew over low heat for another 10 minutes, until it’s heated through.
Step Six
Taste the stew and adjust the seasoning if necessary. Serve the stew hot, garnished with fresh parsley if desired.
