- 200ml of GUINNESS ® Foreign Extra Stout
- 400g stewing diced beef
- 1 medium onion – diced
- 1 large carrot – diced
- 1 large celery – diced
- 1 large parsnip – diced
- 1 Litre of thick beef stock
- Sprigs of fresh thyme and rosemary
- Champ potato (creamed mash potato)
- Spring Onion
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.
This stew is always better made one day in advance!
Recipe by Gilroy’s Restaurant at Guinness Storehouse
You may also like
Spinach & Irish Greek Style Cheese RollsThis delicious recipe if from McCormack Family Farm, a Father and Sons team with a taste for excellence and passion for produce has excelled in creating a range of products that is both innovative and commercial in nature.
Raspberry FoolIrish Raspberry Fool is one of the simplest desserts, made with just 3 ingredients. All you need to do to enjoy this mouthwatering dessert from Ballymaloe Cookery School is to swirl pureed raspberries togheter with fresh whipped cream.
Spiced Red Lentil Soup RecipeA hearty and creamy red lentil soup with a pinch of spicy seasonings. This soup is full of plant-based fiber and flavors. It is a perfect choice when you crave something delicious and comforting.