Cure & Simple - Recipe

The Recipe

Beef, Bacon & Guinness Stew
Serves: 4 | Cooking time: 3-3½ hours
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Ingredients
  • 2 tbsp vegetable oil
  • 800g beef shin, cut into large chunks
  • 5 rashers Cure & Simple smoked back bacon, sliced into strips
  • 6 shallots, peeled and halved
  • 2 large carrots, cut into 3cm chunks
  • 1 large parsnip, cut into 3cm chunks
  • 1 tbsp tomato puree
  • 6 sprigs of thyme, leaves removed from 3 sprigs
  • 1 heaped tsp plain flour
  • 1 x 440ml can of Guinness or stout
  • 650ml beef stock
  • 1 tbsp Worcester sauce
  • 2 bay leaves
  • Salt and pepper, to season
  • Pinch of sugar
Method
  1. Preheat the oven to 140ºC (fan)/160ºC/ gas mark 3
  2. Heat the vegetable oil in a large heavy-based casserole pot over a moderate to high heat and place around 1/3 of the beef chunks in the pan, making sure to not overcrowd the pan. Brown the beef chunks for a few minutes on both sides until they have a nice crust, then set aside in a large bowl. Repeat with the remaining beef
  3. Turn the heat down to medium and add the bacon strips to the pan. Cook for 5 minutes until they start to crisp, then add the shallots, carrots and parsnips and cook for a further 5 minutes until everything has a nice colour
  4. Scrape up any goodness on the bottom of the pan and add the tomato puree and thyme leaves. Stir well, ensuring everything is coated, then add the beef back to the pan along with any juices. Sprinkle over the flour and stir until it has been absorbed. Pour in the Guinness, stock and Worcester sauce, add the bay leaves, whole thyme sprigs, a good pinch of salt, ground black pepper and sugar and bring to a boil
  5. Once boiling, give the stew a good stir, put the lid on the casserole pot and place in the middle of the oven. Cook for 2½ - 3 hours until the beef is tender. Check for seasoning, discard the bay leaves and thyme sprigs and serve with mash or Irish soda bread

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The Butchery

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef