Beef & Guinness stew
Adapted from Donal Skehan
This recipe contains vegetable oil, beef (shoulder), onions, carrots, celery, garlic, beef broth, guinness, salt, bay leaves, dark chocolate, cornstarch, pepper
- 1 - 2 tbsp. vegetable oil
- 2 lb. lean shoulder of beef, cut into 2cm /1 inch chunks
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery sticks, chopped
- 2 clove(s) garlic, chopped
- 3/4 cup(s) beef stock
- 2 cup(s) Guinness
- 1 bay leaf
- 1/2 oz. dark chocolate (optional)
- 1 tbsp. corn starch (optional)
- 1. In a large saucepan, heat the oil over medium-high heat.
- 2. Once your oil is hot, brown the beef.
- 3. Do it in 2 batches if you need to, to allow an even browning on all pieces.
- 4. Set aside.
- 5. In the same pan, fry the onion, garlic, carrots and celery, about 3-5 minutes.
- 6. Add the meat back.
- 7. Pour in the stock, Guinness, and bay leaf and season to taste.
- 8. Add the chocolate if you find it too bitter.
- 9. Bring to a boil then lower the heat and simmer for about 1½ hours, or until the liquid has reduced.
- 10. If the sauce isn’t thick enough, remove the meat and carrots from the pan using a slotted spoon.
- 11. 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.
- 12. Let boil for about 10-15 minutes, until the sauce has thickened, then tip back the meat.
- 13. Serve with mashed potatoes.
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