Hearty Guinness Stew with Cheddar-Topped Baguette
A rich and comforting stew made with tender stewing steak, Guinness, and savory vegetables, topped with melted cheddar on toasted French baguette slices. Perfect for a cozy meal!
Equipment
- salad bowl
- Pasta dish
Ingredients
- 900 g stewing steak diced
- 2 tbsp olive oil
- 4 onions quartered
- 2 cloves garlic crushed
- 8 chestnut mushrooms quartered
- 2 tbsp flour
- 500 ml Guinness
- 1 bay leaf
- 1 tbsp tomato purée
- Salt to taste
- Black pepper to taste
- ½ French baguette
- 120 g cheddar grated
Instructions
- Preheat the oven to 150°C (Gas mark 2).
- In a frying pan, brown the diced meat in olive oil, cooking in batches until all pieces are well-colored.
- Remove the browned meat and transfer it to a salad bowl.
- Add the quartered onions to the pan, adding more oil if necessary, and cook for a few minutes.
- Add the crushed garlic and quartered mushrooms, cooking until the onions start to color.
- Sprinkle the flour over the mixture and cook for another minute, then add the Guinness and stir together.
- Add the bay leaf and tomato purée, season with salt and pepper, and bring to the boil.
- Pour the mixture over the browned meat, ensuring the meat is fully coated.
- Cover the salad bowl with a plate and cook in the oven for 2 to 2 ½ hours until the meat is tender.
- While the stew is cooking, slice the French baguette into 2.
- 5 cm slices and sprinkle with grated cheddar.
- Place under a hot grill until the cheese bubbles and turns golden brown.
- Once the stew is ready, serve in a warmed pasta dish, topped with the cheesy toasted bread.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with extra crusty bread or a side salad for a complete and filling meal.
Wine Advice:
A rich, full-bodied red wine such as Cabernet Sauvignon or a dry Irish stout pairs well with the deep flavors of this stew.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 25 g | Protein: 40 g | Fat: 20 g | Fiber: 3 g | Sugar: 5 g | Salt: 1.2 mg
