The autumn going to winter weather is ideal for stews and casserole as they are warming and filling for extra energy needed by the body to cope with colder temperature.
The above is not Dinuguan (bloodied Pork). It is beef stewed in Guinness, an Irish dry stout, ergo the dark colouring of the dish. Guinness gives a burnt flavour derived from roasted barley. It gives an authentic Irish flavour popular in beef stews of the world 🙂
Ingredients
2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
100 g baby silverskin pickled onions
1 large onion
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
big thyme sprig
Method of Preparation:
Heat oven to 160C.
Heat the oil using a large lidded casserole pan.
Add the beef and cook until brown, remove with a slotted spatula into a plate, then set aside.
Add the onion to the casserole, and cook until translucent to brown.
Stir in the flour thoroughly.
Return the meat and any juice accumulated in the plate into the cassserole.
Give it a good stir.
Add the silverskin pickle onions.
Pour over the Guinness.
Crumble in the stock cube, give it a stir.
Season with salt, pepper and a pinch of sugar.
Drop in the bay leaves and thyme sprigs.
Cover the casserole with a lid and place in the middle shelf of the oven for about 2½ hrs, check the meat is tender.
Serve with freshly boiled rice or mashed potatoes.
