2poundsbeefor 1 kg (beef meat suitable for stews) cut into larger 2 cm chunks
2onionsfinely chopped
4clovesgarlicfinelly chopped or pressed
4carrotscut into 1 cm chunks
1cupsmall cup mushrooms
1bottle or canGuinness beer
2cupsbeef brothor 2 cups of water with 1 cube of dried beef stock or vegetable stock cube
2tablespoonsvegetable oil
salt & pepperto taste
1tablespoonthyme
4tablespoonsplain (cake) flourcan be gluten free
Instructions
Cut the beef into large 2 cm chunks.
Mix together the plain flour, plenty of salt and freshly milled peper.
Roll the beef chunks into the flour mix, pressing and picking up as much of the flour as possible.
Heat the vegetable oil on medium heat in a large saucepan or a stockpot and add the chopped onion and garlic. Cook until the onion is see through and slightly brown (don't let it go too brown). Remove from the pot and set asside on a plate.
Increase the heat a little, add more vegetable oil and add the beef cuts rolled in the flour. Make sure that you don't overcrowd the saucepan or the stockpot, leaving plenty of space between the meat. Only add in enough meat to leave space between and let the meat brown on both sides. Remove and set aside. Repeat with the rest of the meat. This might take about 5 minutes for each batch of meat.
Once all meat is done return it back to the pot and add the sauteed onions and garlic.
Add the sliced carrots
Pour in the Guinness beer, beef broth, thyme or other herbs
Bring to a boil and then reduced the heat to medium - only letting the pot to simmer. Leave for up to 2 hrs, but check regularly and add more broth or water if needed.
Once the meat is tender, add the mushrooms and any other seasoning if needed. Simmer for a further 15 minutes or so until everything is cooked through.
Serve the beef stew with mashed potatoes and some extra parsley or other fresh herbs.