Beef & Guinness Stew

Name: Beef & Guinness Stew
Ingredients: 1-2 tablespoons vegetable oil; 2 pounds lean shoulder of beef, cut into 2cm /1 inch chunks; 1 onion, chopped; 2 carrots, sliced; 2 celery sticks, chopped; 2 cloves garlic, chopped; 150 milliliters beef stock (3/4 cup); 500 milliliters Guinness (2 cups / 16 fl. oz.); Salt & pepper; 1 bay leaf; 15 grams dark chocolate (0.5 oz.), optional; 15 grams corn flour / corn starch (1 tbsp), optional

12 ingredients

6 steps

Ingredients

1-2 tablespoons vegetable oil
2 pounds lean shoulder of beef, cut into 2cm /1 inch chunks
1 onion, chopped
2 carrots, sliced
2 celery sticks, chopped
2 cloves garlic, chopped
150 milliliters beef stock (3/4 cup)
500 milliliters Guinness (2 cups / 16 fl. oz.)
Salt & pepper
1 bay leaf
15 grams dark chocolate (0.5 oz.), optional
15 grams corn flour / corn starch (1 tbsp), optional

Directions

1

In a large saucepan, heat the oil over medium-high heat. Once your oil is hot, brown the beef. Do it in 2 batches if you need to, to allow an even browning on all pieces. Set aside.
2

In the same pan, fry the onion, garlic, carrots and celery, about 3-5 minutes, before adding the meat back.
3

Pour in the stock, Guinness, and bay leaf and season to taste. Add the chocolate if you find it too bitter.
4

Bring to a boil then lower the heat and simmer for about 11/2 hours, or until the liquid has reduced. If the sauce isn't thick enough, remove the meat and carrots from the pan using a slotted spoon. 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. Let boil for about 10-15 minutes, until the sauce has thickened, then tip back the meat.
5

Serve with mashed potatoes.
6

Find more recipes on my blog http://alalemon.com