winter warmer
Step 1
Preheat oven to 160?C. Heat 1 tbs oil in a casserole dish over high heat, then cook beef, in 2 batches, turning until browned. Remove and set aside. Add 1 tbs oil to dish and cook celery, carrots and onion for 8 minutes. Stir in paste then flour. Cook for 1 minute. Add wine and Guinness then simmer until reduced by 1/2. Add stock and simmer until reduced by 1/2. Return beef to pan with bay leaf and bring to a simmer.
Step 2
Cover dish with a lid. Transfer to oven and cook for 2 hours or until meat is tender. Using a slotted spoon, remove meat and keep warm. Heat remaining oil in a small frying pan over medium heat. Add bacon and shallots and cook, stirring, for 8 minutes or until shallots are softened. Add mushrooms and cook, stirring, for 2 minutes or until soft. Add bacon mixture to cooking liquid and simmer over medium heat for 30 minutes or until thickened. Return beef to dish and reheat.
Step 3
Meanwhile, steam potatoes, in a steamer over a pan of simmering water for 25 minutes or until tender. Drain water from pan. Add butter and cream and heat until boiling. Add potatoes and, using electric beaters (or a potato masher or ricer), beat until smooth. Serve stew, scattered with parsley on potatoes, with beans.
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Serving Size: 1 Serving (1816g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 871 | ||
Calories from Fat: 622 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.1g | 92 % | |
Saturated Fat 34.9g | 175 % | |
Monounsaturated Fat 24.5g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 170mg | 52 % | |
Sodium 2017.5mg | 70 % | |
Potassium 1861.9mg | 49 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 19.4g | ||
Protein 23.1g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 871
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