Slow-braised beef with Guinness, thyme and honey

What you need

  • 600 grams Braising Steak cut into 4 pieces
  • 150 grams Onions peeled and cut into chunky wedges
  • 150 grams Carrots peeled and cut into chunky wedges
  • 1 stick Celery strings removed and cut into chunky wedges
  • 400mls Guinness
  • 1 Oxo Cube  (500 mls Gravy)
  • 2 Sprigs Thyme
  • 20 mls Tomato Paste
  • 30 mls Honey
  • Sunflower Oil
  • Sea Salt and Freshly Milled Pepper

What to do

  1. Heat a little oil in a saucepan; start to colour the vegetables over a high heat.
  2. Meanwhile in a frying pan heat a little oil until very hot and fry the seasoned beef to colour well.
  3. As the vegetables start to colour add half the honey and cook for a couple of minutes
  4. Deglaze the pan with the Guinness and allow to reduce well.
  5. Add the gravy, tomato puree and thyme to the Guinness, then pour over the beef and vegetables.
  6. Bring to the boil then reduce to a simmer.
  7. Cover and cook for about 1-2 hours until the meat is tender.
  8. Adjust the seasoning and consistency, then add the remaining honey.

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