He sweetly listened before sending me off for a pedi mani session and a brunch treat.
A few hours later, I come home to a gorgeous smelling pot full of beef stew simmering away. ‘Tada’, he announces – ‘slow cooked Guinness anchovy beef and bean stew for your blog and for supper’. Perfect right? Beef and Guinness Stew is a traditional Irish dish that is warm, comforting and oh-so-satisfying. This recipe is a bit of a departure from the classic recipe, and I just loooooove the complex depth of flavour from the addition of the anchovy. Celebrate St. Patrick’s Day by serving up this Slow Cooked Guinness Anchovy Beef and Bean Stew. You will thoroughly enjoy paring it with some crusty country bread or Irish soda bread. And a pint of Guinness of course. Just the thing for a proper Irish celebration!
How To Make Slow Cooked Guinness Anchovy Beef And Bean Stew Recipe
Preheat the oven to fan-assisted 140C /120C / 275f / gas 1. Add the onion, garlic and beetroot into a blender and then whizz into a puree. Heat oil in an oven ready casserole pot and brown the beef in batches. You might need to add a bit more oil or deglaze the pot between batches. Remove the beef and set aside. Next, add the onion puree and cook for 10 mins before returning beef to the pot. Add everything else in, season well and then bring to the boil before switching off the heat. Cover the casserole pot, transfer to the preheated oven and then cook for 3 hrs till done.
What To Serve with Irish Beef and Guinness Stew
Instant Pot Mashed Potato. Air Fryer Tater Tots. Instant Pot Baked Potato.
Weight Watchers Points in Guinness Anchovy Beef and Bean Stew
There are 10 Freestyle Points in a serving of Slow Cooked Guinness Anchovy Beef and Bean Stew. Thank you for reading my Slow Cooked Guinness Anchovy Beef And Bean Stew recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
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