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Prep Time
15 Minutes
Cooking Time
75 Minutes
Serves
4-6 People
Ingredients
- 200ml of Guinness Foreign Extra Stout
- 400g stewing diced beef – Check out our collection of approved butchers
- 1 medium onion – diced
- 1 large carrot (diced) – O’Shea Farms
- 1 large celery (diced)
- 1 large parsnip (diced)
- 1 Litre of thick beef stock
- Sprigs of fresh thyme and rosemary
- Creamed mash potato – Irish Gold Potatoes and O’ Shea Farms.
- Spring Onion
Method
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.Â
TIP
This stew is always better made one day in advance!Â
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The Kitchen @ Gorey's space is a showcase for some great local food. The well constructed menu, which suits all tastes features a bevy of local producers from Fish Merchants to a soft fruit farmer and cheese maker.