Beef & Guinness stew

By • March 15, 2015 0 Comments

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Author Notes: Adapted from Donal SkehanAla Lemon

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Serves 6

  • 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
  1. 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.
  2. In the same pan, fry the onion, garlic, carrots and celery, about 3-5 minutes, before adding the meat back.
  3. Pour in the stock, Guinness, and bay leaf and season to taste. Add the chocolate if you find it too bitter.
  4. 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.
  5. Serve with mashed potatoes.
  6. Find more recipes on my blog http://alalemon.com

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