- 1kg of beef cheeks
- 2 carrots
- 2 red onions
- 300 ml of Guinness
- 400 ml of beef stock
- 2 Bay Leaves
- Few thyme sprigs
- 1 TBSP tomato puree
- 1 TBSP brown sugar
- 4 garlic cloves, minced
- Trim off any excess fat from the cheeks and cut into bite-sized pieces.
- Mix the flour with a little salt and pepper and use to lightly coat the beef pieces.
- Heat a thin layer of olive oil in a heavy-based flameproof casserole on a high heat.
- Brown the beef in batches for 4-6 mins, turning to colour evenly, then remove to a plate.
- Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil.
- Add garlic, onion and carrots along with the bay leaves and thyme. Stir in the tomato puree and sugar.
- Cook, stirring frequently for 6-8 mins until the vegetables begin to soften and colour.. Sauté for 6 minutes until onion is becoming translucent.
- Pour the veg mixture into the slow cooker and place the beef cheeks on top.
- Pour in the stout and let bubble for 5-10 mins until reduced by about half.
- Scrape the brown bits off the bottom of the pan so it mixes in with the Guinness
- Once reduced, add the Guinness to the slow cooker
- Cook for 8 hours on low or 4 hours on high
- Serve with mashed potatoes and gravy as described below
- Heat a tablespoon of butter in a pan over a low heat
- Once liquid, gradually stir 2 tablespoons of flour into your melted butter to create a roux
- With any excess sauce leftover from the stew, add to the roux until you reach your desired consistency
- I added a beef stock cube and some Worcestershire sauce to kick the gravy a little extra kick