Beef and Guinness Stew

#IrishCuisine #BeefAndGuinnessStew #stpatricksdayfood

Beef and Guinness Stew is a quintessential Irish dish, renowned for its deep, rich flavours, where tender chunks of beef are slow-cooked with onions, carrots, and celery in a hearty Guinness stout broth. This stew is a celebration of Irish cuisine, combining the robust taste of the beer with the succulence of the beef, creating a comforting, warming dish perfect for chilly days. Served with a slice of traditional Irish soda bread, it's the epitome of a homely, heartening meal that brings a taste of Ireland to your table.
How to make Beef and Guinness Stew Recipe

Beef and Guinness Stew

Timings.
• Prep Time: 15 mins.
• Cooking Time: 90 mins
• Total Time: 1 hour 45 mins.

Servings. 6

Ingredients.
• 2 tbsp of Rapeseed Oil.
• 4 tbsp Plain Flour.
• 1 tsp Salt.
• ½ tsp Black Pepper.
• 1kg Shoulder of Beef, cut into one-inch chunks.
• 1 onion, peeled and chopped.
• 5 carrots, peeled and roughly chopped.
• 2 celery sticks, roughly chopped.
• 2 cloves garlic, finely sliced.
• 3 Bay leaves
• 1 Beef Stock Cube/Beef Stock Pot.
• ½ cup (150ml/5.07 fl oz) Water
• 2 cups (500ml/16.9 fl oz) Guinness
• 2 tbsp Tomato Puree.
• 2 tbsp Cornflour.
• 3 tbsp Water.

Method.

1. In a medium size bowl mix together plain flour, salt and black pepper.
2. Add the beef and mix until it’s fully coated by the flour.
3. Heat a casserole dish with some oil and when it’s hot, start adding the beef. Make sure to shake off any excess flour.
4. Stir the meat often until it’s fully sealed and brown in colour.
5. Add the onions, garlic, celery and carrots and cook for about 3 minutes stirring often.
6. Pour in the Guinness, stock pot, water and tomato puree. If using a stock cube dissolve it in water before adding to the stew.
7. If using a slow cooker, brown the meat add the vegetables and cook for a few minutes. Add the meat and vegetables to the slow cooker and pour in the Guinness, stock, tomato puree and stir together. Cook on medium heat for 10 hours the longer the better.
8. Simmer gently for about 1 ½ to 2 hours until the liquid has reduced, the carrots are soft and the meat is tender.
9. To thicken the stew, mix together the cornflour with the water until the cornflour is fully dissolved, add to the stew and mix it in. Simmer for a further 10 minutes.
10. Serve with mashed potatoes, baby potatoes, crusty bread or potato and parsnip mash.
11. Mmm, Scrummy!!!

To make Potato and Parsnip Mash

Ingredients.

• 6 Medium Potatoes (900g/32 oz) Potatoes peeled and chopped in half.
• 3 Parsnips, peeled and chopped.
• 4 tbsp Crème Fraîche or Double Cream
• 1 tbsp Butter.
Ingredients.

1. Peel and chop the potatoes and parsnip and boil together for 15 minutes until tender.
2. Drain well, then mash with the butter and crème
fraîche or cream.
3. Season with salt and pepper.
4. Serve piping hot.

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