See off the cold weather blues with Mike Robinson's deliciously flavourful and hearty beef and Guinness stew
Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients
2 tbsp of Olive oil
600g Buccleuch fillet steak
12 Shallots, peeled
2 red onions, sliced
1 tbsp tomato purée
3 garlic clove, peeled
400ml Guinness
3 sprigs of Thyme
Salt, and freshly ground pepper
25g Butter
1 tbsp flour
Mashed potato, to serve
2 tbsp Chives, chopped, to garnish
Method
1. Heat a frying pan until hot. Add in half a tbsp of olive oil and heat through. Add in the beef and sear on both sides.
2. Heat the remaining olive oil in a casserole dish. Add in the shallots, red onion, tomato puree and garlic and fry, stirring often, until lightly browned.
3. Add in the beef fillet, Guinness and thyme. Season with salt and freshly ground pepper.
4. Bring to the boil, reduce the heat and simmer for 20 minutes.
5. Remove the beef fillet and set aside to rest, keeping warm.
6. Bring the Guinness mixture to the boil. Meanwhile, rub the butter and flour together until well-mixed. Add the butter mixture to the sauce in little pieces at a time, stirring it in until absorbed to thicken the sauce.
7. Serve the beef with mashed potato, garnished with chives, and spoon around the liquor.
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