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Beef In Guinness With Gremolata

beef - other

----STEW----
3 pounds lean stewing or casserole beef; cubed
2 onions; chopped
3 cloves garlic; crushed
1 bunch small carrots; trimmed
3 sticks celery; chopped
1 tablespoon sugar
3 bay leaves
finely grated zest of orange
1 teaspoon dried thyme
2 teaspoons fresh
2 tablespoons extra virgin olive oil
2 1/2 cups guinness
1 tablespoon cornflour; mixed with
a little water
----GREMOLATA----
2 cloves garlic; very finely chopped
1 teaspoon grated lemon zest
3 tablespoons chopped fresh parsley
buttered noodles and green beans; to serve

This is a rather remarkable recipe. First, it only uses one pot. Secondly, the rich flavours are built up over three days of cooking - but having said that, there is little actual effort involved. On the first day, all the ingredients are put in the pot and left to marinate. Next day, they are cooked slowly for several hours until the meat is meltingly tender, then left overnight for the flavours to develop. On the day, simply heat and serve. 2 days ahead : Put all the ingredients for the stew, except the cornflour mixture, in a large, ovenproof casserole with a lid. Cover and leave to marinate for 24 hours. 1 day ahead : Preheat the oven to 325ºF from cold. Cook the stew, tightly covered, for 1 hour until bubbling. Lower the heat to 300ºF, then cook for about 3 hours until the meat is really tender. Allow to cool, then chill for at least 8 hours, preferably overnight. 1 - 2 hours ahead : Make the gremolata: combine all the ingredients in a bowl. Preheat the oven to 375ºF. With a spoon, carefully remove and discard any fat from the top of the meat mixture, remove and discard the bay leaves, then thoroughly stir in the cornflour mixture. Cook the casserole in the oven for 45 minutes - 1 hour. Just before eating : The gravy should be quite thin, but if you would like it a bit thicker, add a heaped tablespoon of cornflour, dissolved in a couple of tablespoons of the gravy. Stir this in off the heat, then return to the oven for a further 10 minutes. Serve the casserole in heated wide soup plates, scattered with gremolata and accompanied by buttered noodles and green beans.

Contributor: BBC Good Food

Yield: serves 6

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