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Title: Beef & Guinness Stew
Categories: Beef, Stew
Yield: 1 Batch

6 Bell peppers
2 Garlic heads; up to 3
Extra virgin olive oil
1 kg Lean beef; up to 2 kg, cubed
4 Brown onions; sliced
1 tb Tomato paste
1 l Beef or vegetable stock -OR-
1/2 l Stock; plus:
1/2 l Passata
400 ml Can Guinness
1 tb Herbs (Rosemary, Marjoram,
-Oregano, Parsley)
2 Fresh bay leaves; up to 3

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3 Potatoes; up to 4, cubed
1 lg Orange sweet potato; cubed
1 Parsnip; cubed
1 Swede; cubed
1 c Butternut pumpkin; cubed
1 c Frozen or fresh peas

Preheat oven to 180°C.

Place 6 large bell peppers into baking pan, together with 2 or 3
heads of garlic. (Yep, I know it seems a lot, but once they are baked
they are very, very mellow... and so, so very delicious!) Drizzle
with extra virgin olive oil, thoroughly coating skins of both garlic
and peppers and bake for around 40 minutes. Turn at least once to
promote even cooking. Once cooked, remove peppers and place in
freezer bags and tie off - this aids in the eventual removal of
non-digestible skin). Squeeze garlic from husks and mash. Once the
peppers have cooled sufficiently to handle, deseed and slice or dice
~ your choice. In same (hot) pan add cubed/diced beef steak. Season
with freshly ground black pepper and toss through the bell pepper
juices/oil. Return baking dish to oven and cook for around 30
minutes, tossing meat once or twice during this time (saves on
standing over cook top browning meat in a casserole!) Into large,
heavy based (preferably Le Crueset) Dutch oven/casserole, add 2 tb
olive oil and saute 4 large, finely sliced brown onions. Add the
mashed garlic and add 1 tb tomato paste. Fry for 1 minute.

Add 1 L beef stock, or half and half of beef stock and passata (tomato
puree) then add the roasted beef. Stir well and add 1 large can of
Guinness - secret ingredient! can substitute plain old lager/beer,
but the Guinness gives it a lovely dark, rich gravy! - then add the
beef and stir well. Add peppers. Add freshly chopped herbs of choice
(around 1 tb all up - I use rosemary, marjoram, oregano, parsley &
bay.) Simmer for at least 1 hour - preferably 2. This will be much
nicer day two (or three, if it lasts that long!) Serve with boiled
then mashed potatoes (boiled with a couple of cloves of garlic, then
smashed and add 1 whole egg - gives a lovely creamy texture to the
mash & the heat of the spuds cooks the egg) and whatever vegetable
you like. Main serving accompaniment is thickly sliced crust bread
with lashings of fresh REAL butter!

Sometimes I add chopped potato, sweet potato, frozen peas, turnips,
pasnips, swedes, pumpkin to the stew at intervals so that all veg are
cooked (but not stewed to obliteration) by the time the meat is
cooked & tender. Other times I serve up an 'Irish Stew' - meat,
onions, potato, with other veg on the side. All I can say is that the
roasted meat cubes really, really were delicious - much more so than
cubed/diced meat which was stir fried at the stove top and then
stewed. PLUS it had the juices from the capsicum/garlic to infuse
before the slow cooking process started. Family gave it a
wholehearted thumbs up - and they were thoroughly smitten with my
previous method!

Recipe by LadyJane

Recipe FROM: <https://web.archive.org/web/20170327132524/
http://recfoodcooking.org/sigs/LadyJane/Beef %26 Guinness Stew.html>

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