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By Mary Maguire

Serves about 5

  • 1 + half pound stewing steak – cut into 2”cubes (topside or chuck)
  • 2 pints Guinness Stout
  • 2 tbsp oil (olive would do)
  • 2 large chopped onions
  • 1 garlic clove crushed
  • 1 tsp chopped fresh thyme plus extra small sprigs to garnish.
  • 2 bay leaves + extra to garnish.
  • 1 oz Plain flour.
  • 1 tbsp tomato puree.
  • 7 floz chicken stock.
  • 2 oz pearl barley.
  • 3 Large carrots, cut into 1 ½” chunks.
  • Salt and freshly ground pepper.
  • Parsley to garnish also.

Serve with brown soda bread.

Place the stewing beef in a non-metallic bowl and pour over about ½ pint of the stout. Cover with cling film and place in fridge for up to 24 hours to marinate if time allows.

Preheat oven 150C/300F/Gas 2. Heat the oil in a casserole dish with a lid. Drain the beef from any remaining marinade and dry off. Add beef to the dish and cook for 3-4 min until browned on all sides.

Remove the beef from the pan and set aside. Add the onion, garlic, thyme and bay leaves to the pan and cook for 3-4 min until the onion is soft just. Stir in the flour and cook for a minute or so, keep moving so won’t stick.

Stir the tomatoe puree into the pan with the remaining stout and chicken stock and bring to a simmer. Return the beef to the pan with the barley and season generously.

Cover with a lid and put in the oven for 1 + 1/2 hour, then add the carrot and return to the oven for another 40 min to an hour or until the beef and veg are very tender but still in shape.

Remove from the oven and garnish with the thyme leaves and bay leaves and parsley.