This is so delicious that I'm going to cook it again. Before I do so, I better have the recipe up.
A very robust dish but with delicate flavours. Simple ingredients and straight forward cooking. The star is Guinness Stout but I have never tried drinking stout. Not even a sip from the leftover.
Creamy potato mash is the best complement to this dish. Unlike tomato based stews, this doesn't go with well with rice.
This is cooked with Campbell's real beef stock commonly sold at supermarkets everywhere. This stew is always better made one day in advance.
Beef and Guinness Stew
200ml of Guinness foreign Extra Stout
400g stewing diced beef, I used beef shin
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 or rosemary
- Stir fry the beef, add the vegetables and cook until 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.
But when you give to the needy, do not let your left hand know what your right hand is doing, so that your giving may be in secret. Then your Father, who sees what is done in secret, will reward you.