Beef Stew
A heartwarming rice dish with an Irish twist.
- 31 - 60 Minutes
- Medium
- Serves 6
Method
Ingredients
Ingredients
- 250g Tilda Basmati Rice, uncooked
- 2 Tbsp of oil
- 1kg stewing beef
- 1 onion, roughly chopped
- 4 carrots, roughly chopped
- 2 celery stick, copped
- 500ml can of Guinness or stout
- 350ml beef stock
- 1 Tbsp tomato puree
- 2 Tbsp tomato ketchup
- 3 springs of thyme, stalks removed
- 2 bay leaves
- 1 tsp cornflour (mixed with a little water to make a paste) (optional)
Method
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In a casserole add oil and brown the beef. Season with a little salt & pepper. Remove and set aside.
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Add a little more oil and fry the oil, carrot & celery until onion has softened.
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Add the beef back in along with Guinness, stock, puree, ketchup thyme and bay leaves. Give everything a good mix.
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Now place in a pre-heated for 2.5 hours or until meat is tender.
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About 20 mins before you stew is finished start making your basmati rice. Put your rice in a sieve and rice thorough under cold water until it runs clear. Add the rice to a sauce pan and add 500ml of water.
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Cook on a really high heat until it comes to boil. Then cover with a lid and turn the heat off and let the rice steam for approx 10-12 mins. Do not open the lid or mix it.
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When you remove from the oven and you feel you would like it a little thicker just add a little cornflour paste and put on the hob and cook it through until it has thickened 1-2 mins.
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Plate your rice and then serve your delicious Irish Beef & Guinness Stew.
