Beef & Guinness Stew
Donal's Notes
A hearty family favourite stew that gets its richness and depth from Irish stout. Add any root vegetable you fancy to bulk this out and serve with plenty of crusty to bread to mop up any of the cooking juices.
Chopping board
Chopping knife
Casserole
Mixing bowl
Tongs
Wooden spoon
Saucepan
Measuring jug
Instructions
1
Peel and roughly dice the onion. Peel and roughly chop the carrots and celery sticks. Peel and finely slice the garlic.
2
In a bowl add the plain flour to the cubed beef shoulder. Season with plenty of sea salt and freshly ground black pepper and mix until evenly combined.
3
Heat the rapeseed oil in a casserole and brown the meat in two batches if needed, be careful not to overcrowd the pan. Remove and set aside on a plate.
4
Add another drop of oil if you need it and then fry off the onion, carrots and celery for 5 minutes until they pick up a little colour.
5
Add the meat back into the pot along with the garlic. Pour in the beef stock, Guinness, and bay leaf, and season to taste. Simmer gently for about 1 ½ hours until the liquid has reduced.
6
Meanwhile, steam the baby potatoes for 15-20 minutes until tender.
7
Once the meat is tender remove the bay leaf.
8
Season to taste and serve with the steamed baby potatoes.
