If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Adapted from Donal Skehan —Ala Lemon
- 1-2 tablespoons vegetable oil
- 2 pounds lean shoulder of beef, cut into 2cm /1 inch chunks
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery sticks, chopped
- 2 cloves garlic, chopped
- 150 milliliters beef stock (¾ cup)
- 500 milliliters Guinness (2 cups / 16 fl. oz.)
- Salt & pepper
- 1 bay leaf
- 15 grams dark chocolate (0.5 oz.), optional
- 15 grams corn flour / corn starch (1 tbsp), optional
- In a large saucepan, heat the oil over medium-high heat. Once your oil is hot, brown the beef. Do it in 2 batches if you need to, to allow an even browning on all pieces. Set aside.
- In the same pan, fry the onion, garlic, carrots and celery, about 3-5 minutes, before adding the meat back.
- Pour in the stock, Guinness, and bay leaf and season to taste. Add the chocolate if you find it too bitter.
- Bring to a boil then lower the heat and simmer for about 1½ hours, or until the liquid has reduced. If the sauce isn’t thick enough, remove the meat and carrots from the pan using a slotted spoon. In a small bowl, mix a few tablespoons of sauce with 1 tbsp corn flour, whisk until well combined and pour back into the sauce. Let boil for about 10-15 minutes, until the sauce has thickened, then tip back the meat.
- Serve with mashed potatoes.
- Find more recipes on my blog http://alalemon.com