{"id":7072206,"date":"2026-10-02T02:24:22","date_gmt":"2026-10-02T02:24:22","guid":{"rendered":"https:\/\/fivemor.com\/?p=7072206"},"modified":"2026-10-02T02:24:22","modified_gmt":"2026-10-02T02:24:22","slug":"stew-season-beef-guinness-what-looks-like-a-teabag-gimme-the-recipe","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7072206","title":{"rendered":"Stew Season – Beef, Guinness & what looks like a teabag – Gimme The Recipe"},"content":{"rendered":"


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Good on day one, better on day two and unctuous on day three \u2013 that\u2019s beef stew. Like all of us and good wine it gets better with age.<\/p>\n

The last time I ambitiously put a \u2018bouquet garni\u2019 together (it has to mean pleasant smelling garnish or something close to that<\/em>) I entwined together some sprigs of herbs and bay leaves. Nice and cheffy but that leaves you with surplus sprigs and a container of bay leaves that in all probability will never truly find love. My latest find is a container of what looks like several teabags labelled as \u2018bouquet garni\u2019 , nice and handy, that will do nicely thank you very much. <\/p>\n

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It would probably make a very interesting cuppa<\/figcaption><\/figure>\n<\/div>\n
Don\u2019t forget to add the bouquet garni for extra depth of flavour<\/figcaption><\/figure>\n
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And do remember to take the bouquet garni out!<\/figcaption><\/figure>\n<\/div>\n

Beef & Guinness Stew<\/strong><\/p>\n

(An extra large frying pan or hob proof large casserole pot is best for the first stage, I like to transfer to a large tagine for the oven stage) <\/p>\n

You will need:<\/strong><\/p>\n

2 tbsp any cooking oil you like<\/p>\n

1 kg stewing beef pieces<\/p>\n

2 fat onions<\/p>\n

4 chubby cloves<\/p>\n

1 tbsp dried thyme<\/p>\n

4 tbsp tomato puree<\/p>\n

2 heaped tbsp flour<\/p>\n

1 tin whole peeled plum tomatoes<\/p>\n

1 500ml can Guinness<\/p>\n

1kg carrots chopped<\/p>\n

Bouquet Garni <\/p>\n

Method <\/strong>:<\/p>\n

Preheat the fan oven to 140C<\/p>\n

Heat the oil in a large pan and brown the beef (do in batches if pan not big enough)<\/p>\n

While beef browns chop your onion \u2013 whatever way you like it<\/p>\n

Set the beef aside<\/p>\n

Soften the onion in the pan for 5 minutes<\/p>\n

Add the chopped garlic, thyme and tomato pur\u00e9e , stir well to coat the onions<\/p>\n

Add back in the meat , sprinkle the flour over the top and stir well to cook the flour for a few minutes<\/p>\n

Add the tinned tomatoes and the Guinness , raise the heat , stirring to combine everything until there is a gentle bubble of heat<\/p>\n

Add chopped carrots<\/p>\n

If you have a tagine transfer the stew to that and then place in the oven<\/p>\n

Cook on 150C fan oven for one hour<\/p>\n

Reduce to 140C and cook for further two hours at least<\/p>\n

Great with any type of potatoes but particularly comforting with buttery mashed potatoes. (remove the bouquet garni!)<\/p>\n

Enjoy! <\/p>\n

(Tastes even better reheated on Day 2+)<\/p>\n

x Sheila<\/p>\n<\/p><\/div>\n