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.
TIP
This stew is always better made one day in advance!
You may also like
Darina Allen’s Christmas Chocolate Yule Log
Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...Jenny Flynn’s Humble Christmas Trifle – Faithlegg
Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford CityIrish Seafood Chowder
Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....