Irish Beef & Guinness Stew - for your enjoyment
If you are looking for a tried and tested Beef & Guinness recipe to go with your new ovenware set we’ve included it here. This dish was highlighted and cooked at our Special St Patrick’s Day event by the Caledonian Society and would be a perfect fit.
Ingredients
2 tbsp canola or olive oil 2 tbsp Worcestershire Sauce
1.25 kg bolar roast or chuck steak cubed 1 tbsp soy sauce
3/4 tsp each salt and black pepper 3 cups (750 ml) chicken or beef bone broth
3 garlic cloves chopped 3 carrots sliced
2 onions chopped 2 large celery stalks sliced
2 shallots chopped 2 bay leaves
1/2 cup raisins 1 sprig tarragon
180g bacon or pancetta diced 3 sprigs fresh thyme
3 tbsp atta or plain flour or 21/2 tbsps 1 cup dried porcini mushrooms
cornflour for GF option 1 tsp green peppercorns
440ml Guinness Extra Stout Salt to taste
4 tbsp tomato paste
Method
Step 1: Cut the beef into 5cm cubes. Sprinkle with salt and pepper.
Step 2: Heat oil in a heavy based pot over high heat.
Step 3: Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
Step 4: Lower heat to medium. Cook garlic and onion for 3 minutes until soft, then add bacon or pancetta.
Step 5: Cook until bacon is browned, then stir through carrot and celery. Add flour and stir for 1 minute to cook off the flour.
Step 6: Add Guinness, chicken stock and tomato paste and sauces. Mix well then add bay leaves, tarragon, thyme, porcini mushrooms and green peppercorns.
Step 7: Return beef into the pot, cover, lower heat to a gentle simmer. Cook for 2 hours – then remove lid and simmer for a further 30 - 45 minutes.
Step 8: Adjust seasonings. Remove bay leaves and thyme.
Step 9: Serve with creamy mashed potatoes and chunky bread. Enjoy!
NOTE: To make in a slow cooker reduce stock by 1 cup and cook on low for 8 hours.
