Author Notes
Adapted from Donal Skehan —Ala Lemon
Ingredients
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1-2 tablespoons
vegetable oil
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2 pounds
lean shoulder of beef, cut into 2cm /1 inch chunks
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1
onion, chopped
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2
carrots, sliced
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2
celery sticks, chopped
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2
cloves garlic, chopped
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150 milliliters
beef stock (¾ cup)
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500 milliliters
Guinness (2 cups / 16 fl. oz.)
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Salt & pepper
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1
bay leaf
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15 grams
dark chocolate (0.5 oz.), optional
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15 grams
corn flour / corn starch (1 tbsp), optional
Directions
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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.
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In the same pan, fry the onion, garlic, carrots and celery, about 3-5 minutes, before adding the meat back.
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Pour in the stock, Guinness, and bay leaf and season to taste. Add the chocolate if you find it too bitter.
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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.
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Serve with mashed potatoes.
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Find more recipes on my blog http://alalemon.com
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