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Beef and Guinness stew
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Delight in a comforting Irish stew for St Patrick's Day.
Ingredients:
  • 40.00 ml plain flour
  • 800g beef chuck steak, trimmed, cut into 3cm pieces
  • 56.88 gm olive oil
  • 2 sticks celery, chopped
  • 1 brown onion, chopped
  • 1 carrot, peeled, chopped
  • 200g Swiss brown mushrooms, chopped
  • 44.40 gm tomato paste
  • 250.00 ml Guinness beer
  • 510.00 gm beef stock
  • 2 bay leaves
  • 125.00 ml flat-leaf parsley leaves, finely chopped
  • mashed potato, to serve
  • Salt, to season
Instructions:
  • In a snap-lock bag, combine flour, salt, and pepper. Add steak and shake to coat evenly. Heat 2 tablespoons of oil in a saucepan over medium heat. Sear steak in batches for 3 minutes or until browned. Transfer steak to a plate.
  • In a saucepan over medium heat, heat the remaining oil. Add celery, onion, carrot, and mushrooms. Sauté for 5 minutes or until tender. Stir in tomato paste and cook for an additional 2 minutes.
  • Gently pour in Guinness, then mix in the stock and bay leaves. Bring to a boil, then lower the heat to medium-low. Add the steak and its juices back into the pan, cover, and simmer for 1 hour.
  • Uncover the pot and let it simmer for 30 minutes or until the steak is tender. Discard the bay leaves, then stir in parsley. Season with salt and pepper. Serve the stew over mashed potatoes in shallow bowls.

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