Irish Beef and Guinness Stew
(serves 6)
Ingredients
- 1-2 tbsp of olive oil
- 1kg shoulder of beef, cut into one inch chunks
- 1 onion, chopped
- 2 carrots, roughly chopped
- 2 cloves garlic, finely sliced
- 150ml beef stock
- 500ml of Guinness
- Sea salt and ground black pepper
- 1 bay leaf
- 30g of plain flour
Method
- Heat the oil in a large pot and brown the meat in two batches – be careful not to overcrowd the pan.
- Remove and set aside on a plate.
- Add another drop of oil if you need it and then fry off the onion and carrots.
- Add the meat back into the pot along with the garlic.
- Pour in the stock, Guinness, one bay leaf and season to taste. Simmer gently for about 1 1/2 hours until the liquid has reduced.
- (If the sauce isn’t thick enough strain the juices into a bowl and then transfer to a small sauce pan).
- Mix a little of the sauce with the flour over heat until you have a smooth paste, then whisk through the rest of the liquid.
- Simmer gently until you have a thickened sauce, then tip back over the meat.
- Serve with creamy mashed potatoes.