Good evening friends,
If you read my last blog post you’ll know I was toying with the idea of making this dish in my Dutch oven from my Autumn Fab Fit Fun box.
This was the first time I made this one pot, Dutch oven stew, I was intrigued but unsure of the outcome.
Oh my goodness, this stew was thick, tender and absolutely delicious with a smokey sweetness.
Mix it up this season and give it a go
Prep time 15 mins
Cooking time 1 hour and 20 minutes
• 220ml (1/2 can) Guinness
• 400g cubed beef in 2inch cubes
• 50g dark chocolate
• 3 large carrots, peeled and cut into small slices/chunks
• 2 large parsnips, peeled and cut into small slices/chunks
• 2 large potatoe washed and quartered
• 3 heaped Tbsp plain flour
• 1 large onion, diced
• 2 cloves garlic
• 2 Tbsp Olive or vegetable oil
• 2 Tbsp Worcestershire sauce
• 1 Tbsp tomato paste
• 1 cup beef stock
• 1 Tbsp soy sauce
• 1 Tbsp light brown sugar
• 1 Tbsp fresh thyme (chopped)
• 4 sprigs of parsley (chopped)
• Salt and pepper to season
• Heat oil over med/high heat in a dutch oven.
• Cook beef cubes for 4 minutes, then set beef aside on plate.
• Saute the onion and crushed garlic for • 3 minutes. Then stir in the tomato paste, and turn down to a low heat to simmer
• On the set aside beef, seive the flour onto the cubes to combine the juices and flour, this will give a paste like consistency.
• Next add Guinness, stock, soy sauce, Worcestershire sauce, brown sugar and chocolate, to the Dutch oven and stir well for 5 minutes.
• Add the flour coated beef and stir well.
• Pop on the lid and leave to cook on a low to medium heat for 40 minutes.
• Gradually fold in the carrots, parsnips, potatoes, thyme, and parsley.
Cover and simmer for an additional hour.
Serve this hearty flavoursome stew and enjoy either alone or with crusty buttered bread.