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YouTube star Donal Skehan shares a one-pot recipe for Beef and Beer Stew from his new cookbook Meals In Minutes.
"This is a perfect dish for a cold day," Donal says. "You can serve this as a stew or take it one step further and use it as the filling for an impressive pie. Do make sure the meat is tender before serving as different cuts of meat will require longer cooking times."
Adapted from Meals In Minutes by Donal Skehan. Copyright © 2019 by Donal Skehan. Used with permission by Quercus. All rights reserved.
Ingredients
- ¼ cup flour
- Sea salt and black pepper
- 2 ¼ pounds beef shoulder or chuck, cut into 1-inch chunks
- 1 to 2 tablespoons canola oil
- 1 onion, roughly chopped
- 3 carrots, cut into bite-sized pieces
- 2 celery sticks, roughly chopped
- ⅔ cup beef stock
- About 2 cups Irish stout beer, such as Guinness
- 14 ounces baby new potatoes
- 1 bay leaf
- Crusty bread, to serve
Yield
Serves: 6
Preparation
Tip the flour onto a plate and season generously with salt and pepper. Dredge the beef pieces in the flour and then shake off any excess.
Heat the oil in a dutch oven over medium-high heat. Brown the meat in 2 batches, being careful not to overcrowd the pan. Remove with a slotted spoon and set aside on a plate.
Add another drop of oil if you need it and then add the onion, carrots and celery. Fry for 5 minutes before returning the beef pieces to the casserole along with their juices.
Pour in the stock, beer, potatoes and bay leaf and season to taste. Reduce the heat and gently simmer, partially covered with a lid, for 1 ½ hours, or until the liquid has reduced and the beef is meltingly tender. Serve with crusty bread.