BEEF & GUINNESS STEW
An Arthur’s Day Tribute
TOTAL COST (excluding electricity) € 11.84
SERVES: 6
COST PER PERSON: € 1.97
Ingredients
1.5 lbs of Round Steak (SuperValu – €6.55)
1 Can of Guinness (SuperValu - €2.01)
3 Carrots (SuperValu – 65c)
3 Parsnips (SuperValu – 65c)
3 Stalks of Celery (SuperValu – 30c)
2 medium Onions (SuperValu – 50c)
18 small washed new potatoes (SuperValu - €1.33)
2 tbl spoons of Tomato puree (the Kitchen Press)
4 cloves of finely dices Garlic (the Kitchen Press)
3 tbl spoons of Olive Oil (the Kitchen Press)
1 tea spoon of Chilli Powder (the Kitchen Press)
Salt & Pepper (the Kitchen Press)
4 table spoons of plain flour (the Kitchen Press)
1 table spoon of honey (the Kitchen Press)
1 Beef OXO Cube (the Kitchen Press)
(for the from” the Kitchen press” items, I have allocated 50c – I suggest a jar or money box on the window sill. Every time you use one of these menus, I will have an amount for replenishing the bits & pieces used in small amounts, i.e. salt, pepper, sugar, herbs, etc)
Method
Slice the round steak into pieces about 1cm x 2cm, discarding any fat.
Put the plain flour in a big bowl and add a tea spoon of salt and freshly ground pepper. Add the small steak pieces to the bowl with the seasoned flour and cover with a plate and shake until every piece of meat is coated in flour.
Dice the garlic and onions.
Heat the olive oil in a large frying pan and add the garlic for one minute and then add the flour coated beef. Fry for five minutes on a medium to high heat and add the diced onions and the chilli powder and fry for another two minutes.
Stir in the two tablespoons of Tomato puree and add some salt and plenty of ground black pepper.
Then add the Can of Guinness and your tablespoon of Honey and bring to the boil for two minutes before turning off the heat while you prepare the veggies.
Peel the carrots and parsnips and dice them and the celery into 1cm pieces (about the size of a dice you would use in a board game).
Wash the potatoes.
Now take a large casserole dish with a lid (if you don’t have a lid, you can use tin foil to cover the casserole dish) and add the diced carrots, parsnips and celery.
Then arrange the washed potatoes on top of the diced vegetables and pour over the sautéed beef and Guinness mixture from your frying pan and top up with your Beef OXO Cube mixed in a pint of boiled water.
Cover and place in a pre-heated oven at 160˚C for three and a half hours.
Remove and let stand for 15 minutes and serve with a sprinkling of fresh Parsley if you have some.
A tasty, healthy and filling tribute to “Arthur’s Day”, for less than the price of a can of Guinness per person.
Enjoy!
