Stir fry the beef, add the vegetables and cook till tender, then pour the GUINNESS and reduce by half.

Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half.

Serve with the champ potato and honey roast carrot and parsnip. 

Tip – This stew is always better made one day in advance! 

Recipe by Gilroy’s Restaurant at Guinness Storehouse