Categories: Meat

Guinness and Yorkshire pudding stew

Average

Preparation time: 25 minutes | Cooking time: 3 hours | Oven time: 20 minutes

4 people

>60 min

Slow-cooked Guinness stew, served in fluffy Yorkshire puddings

Stoofvlees-guinness-en-yorkshire-puddings

Impress with Guinness-fueled beef stew, served in light Yorkshire puddings. Give the slow-cooked beef a touch of extra flavor and depth with herbs like rosemary, thyme, bay leaf, and cloves. While the beef simmers until buttery-soft, you can prepare the batter for the golden-brown puddings. Serve with roasted potatoes or a fresh salad for a comforting, classic British dish. Perfect for a cozy Sunday afternoon or a leisurely weekend dinner full of flavor and charm.

Preparation

Let the beef come to room temperature. Cut them into large cubes and sprinkle with a little salt.

Heat a little sunflower oil in a Dutch oven over high heat. Sear the meat on all sides, remove from the pan, and set aside.

Roughly chop the yellow onions, carrots, leek, celery, and garlic. Melt a generous knob of butter in the same pan and briefly sauté the vegetables over medium heat.

Add 1 tablespoon of dried rosemary and 1 tablespoon of dried thyme from Verstegen and cook for 1 minute. Then stir in 1 tablespoon of flour, 1 tablespoon of mustard, 1 teaspoon of Marmite, and 1 tablespoon of Worcestershire sauce. Cook for another 2 minutes.

Return the meat to the pan and pour in the Guinness. Top up with water until the meat is just covered.

Prick the cloves into the Verstegen bay leaves and add them. Bring to a boil, reduce the heat, and simmer for about 3 hours, or until the meat is tender and the sauce is nice and thick.

Prefer the oven? For this stew recipe, place the pan in an oven at 160°C (320°F) for 2.5 hours. Keep in mind you'll need the oven later for the Yorkshire pudding.

Meanwhile, prepare the Yorkshire pudding batter. Mix the flour, milk, eggs, water, and a pinch of salt until smooth.

Preheat the oven to 220°C (425°F). Place a 20cm (8in) baking dish with 2 tablespoons of sunflower oil in the oven for 15 minutes, or until the oil is piping hot.

Very carefully pour a quarter of the batter into the hot oil and immediately close the oven door. After 20 minutes, the pudding will be golden brown and cooked through. Repeat this until you have four Yorkshire puddings.

Serve the stew in Yorkshire puddings, with a fresh salad or roasted potatoes.