Ingredients

The following ingredients have 6 Servings
  • 2 tbsp. vegetable oil
  • 1.25 kg braising/stewing beef (chopped into bite-size chunks)
  • 2 tbsp plain all-purpose flour mixed with a pinch of salt and pepper
  • 2 large onions
  • 5 cloves garlic (peeled and crushed)
  • 500 ml Guinness
  • 400 ml beef stock ((water plus 2 stock cubes is fine))
  • 2 tbsp tomato puree/paste
  • 4 bay leaves
  • 1 tsp salt
  • 1 tsp crushed black pepper
  • 4 medium potatoes, (peeled and chopped into chunks)
  • 3 large carrots (peeled and chopped into chunks)
  • 6-8 medium sized bread cobs/boules (approx 200g/7oz each if you can find them)
  • Small handful of flat-leaf parsley

Instruction

  • Pre-heat the slow cooker to high
  • Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over (you can do this in two batches if your pan isn't big enough). Add the onions and cook for a further 5 minutes. Stir in the garlic. Add in the Guinness, stock, tomato puree, bay leaves, salt, pepper, potatoes and carrots. Bring to a gentle boil then transfer to the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours (alternatively you could put a lid on the pan and cook in the oven for 3 hours at 160c/325f).
  • Test for seasoning and add a little more salt and pepper if required.
  • Cut the lids off 6 bread cobs/boules. Use your hands to hollow most of the bread from the inside. Make sure you don’t make any holes that the stew would leak out of
  • Spoon the stew out into the bread cobs (being careful not to break up the potato as it will be very tender by now), top with a few leaves of parsley and serve with the lid of the bread cob.