20 Sep, 2010
€2 Tuesday: Beef and Guinness Stew, An Arthur’s Day Tribute
By Mitchell O’Brien
A tasty, healthy and filling tribute to “Arthur’s Day”, for less than the price of a can of Guinness per person.
Total cost (excluding electricity) € 11.84
Cost per person: € 1.97
- For the from” the Kitchen press” items, I have allocated 50c; I suggest a jar or money box on the window sill.
- Slice the round steak into pieces about 1cm x 2cm, discarding any fat.
- Put the plain flour in a big bowl and add a tea spoon of salt and freshly ground pepper. Add the small steak pieces to the bowl with the seasoned flour, cover with a plate and shake until every piece of meat is coated in flour.
- Dice the garlic and onions.
- Heat the olive oil in a large frying pan, add the garlic for one minute and then add the flour coated beef.
- Fry for five minutes on a medium to high heat, add the diced onions and the chilli powder, and fry for another two minutes.
- Stir in the two tablespoons of tomato puree, add some salt and plenty of ground black pepper.
- Then add the can of Guinness and your tablespoon of honey.
- Bring to the boil for two minutes before turning off the heat while you prepare the vegetables.
- Peel the carrots and parsnips and dice them and the celery into 1cm pieces (about the size of a dice you would use in a board game).
- Wash the potatoes.
- Now take a large casserole dish with a lid (if you don’t have a lid, you can use tin foil to cover the casserole dish) and add the diced carrots, parsnips and celery.
- Then arrange the washed potatoes on top of the diced vegetables, pour over the sautéed beef and Guinness mixture from your frying pan and top up with your Beef OXO Cube mixed in a pint of boiled water.
- Cover and place in a pre-heated oven at 130˚C for three and a half hours or 160˚C for two-two and a half hours.
- Remove and let stand for 15 minutes and serve with a sprinkling of fresh parsley if you have some.